Curried Chicken Salad

2 cups cooked and chopped chicken breasts (or 1 lg can of chicken)
1/4 cup mayonnaise
2 green onions, finely chopped
1/4 cup chopped cashews
1/2 tsp curry powder

Mix all together. Spread on buttered bread or use as filling for pastry puffs.

Pastry Puffs (25-30 small or 10 large)

1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs--room temperature
2 tblsp sugar (optional)
pinch of salt

Combine water and butter in saucepan and boil until butter is melted. Remove from heat and add flour, sugar, and salt. Stir quickly until mixture is smooth and forms a thick ball. Thoroughly beat in eggs, one at a time. Place spoonfuls on cookie sheet, one teaspoonful one inch apart for small puffs or 1one tblsp two inches apart for large ones. Bake at 400 for 10 minutes, then 350 for 10 more minutes until golden brown and crisp. When cool, slice off the top one-third of the puff and fill with a spoonful of chicken salad. Cover with the top. Can be made a day ahead, kept in an airtight container and refrigerated.