Best 4 Golden Chicken Salad Puffs Recipes

CHICKEN SALAD PUFFS

Steps:

• 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.

CHICKEN PUFFS

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

GOLDEN PUFFS

Steps:

• Heat oil (2 to 3-inches) to 375°F in deep fryer or 3-qt. saucepan.
• Mix flour, 1/4 cup sugar, baking powder, salt and nutmeg.
• Add 1/4 cup oil, milk and egg; beat until smooth.
• Drop batter by teaspoonfuls into hot oil.
• Fry four or five at a time until golden brown on both sides, about 3 minutes; drain.
• Mix 1/2 cup sugar and the1 teaspoon cinnamon.
• Roll warm puffs in sugar-cinnamon mixture.

CHICKEN ENCHILADA PUFFS

Steps:

• Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
• Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
• Remove the chicken to the cutting board to cool.
• Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
• Add a little more oil if necessary.
• Saute until the onions are soft.
• Add the garlic and cook until just starting to brown.
• Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
• As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
• Add the crushed tortilla chips.
• Continue to cook until almost all of the liquid is evaporated.
• Taste and adjust the seasoning with salt and pepper.
• Remove from the heat and chill completely in the refriegerator.
• When the mixture is cold, add the grated cheese and mix well.
• Dust your counter with a little flour and spread out the puff pastry.
• Lightly brusth the pastry with the egg/water mixture.
• This will help seal the folded puff.
• Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
• Place one tablespoon of fimly packed filling into the center of each square.
• Fold corner to corner, and crimp with a fork.
• Pat on a sprayed cookie sheet about one inch apart.
• Cover and refrigerate until party time.
• Preheat oven to 400.
• Bake for 15 to 20 minutes or until golden brown.
• Serve with your favorite salsa.