Ingredients
CREAM PUFFS:1/2 cup water1/4 cup butter, cubedDash salt1/2 cup all-purpose flour2 large eggsFILLING:2 cups diced cooked chicken3/4 cup chopped celery1 can (2-1/4 ounces) sliced ripe olives, drained1/3 cup mayonnaise1 tablespoon lemon juice1 teaspoon grated onion1/4 teaspoon Worcestershire sauce1/8 teaspoon pepperSalt to taste
Preparation
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown.
Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.
