CHICKEN PUFFS
Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h30m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Puff, Sodium 90 mg, Sugar 0 g, TransFat 0 g
CHICKEN AND VEGETABLES WITH MINI PUFFS
Make and share this Chicken and Vegetables With Mini Puffs recipe from Food.com.
Provided by hectorthebat
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides.
- Add the mushrooms and cook for 5 minutes, stirring.
- Transfer to a saucepan and add the cans of soup, sweetcorn, and 150ml water. Cover and simmer gently for 10 minutes.
- Cut out 16 small rounds from the pastry. Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes (freeze any leftover pastry).
- Share the chicken mixture between four dishes, top with the pastry rounds and serve with mash and carrots.
Nutrition Facts : Calories 727.5, Fat 45.8, SaturatedFat 12, Cholesterol 152.3, Sodium 897.1, Carbohydrate 43.1, Fiber 2.9, Sugar 3.7, Protein 36.7
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