Recipe: Pastry Puffs with Curried Chicken Salad

Connie: I saw someone posted a recipe for the pasties. In case you have trouble finding suet, here's a recipe for Pastry Puffs that can be filled with chicken salad or curry chicken salad. You just slice off the top one third of the puff and fill with a spoonful of salad, then replace top. You can make them a day ahead and keep them in the fridge. You can all fill these with sweetened whipped cream and dust with powdered sugar.

Pastry Puffs (makes 25-30 small or 10 large)

1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs--room temp
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 all at once. Stir quickly until mixture is smooth and forms a thick ball. Thoroughly beat in eggs, one at a time. Place spoonfuls of dough on cookie sheets, one teaspoonful one inch apart for samall puffs, and 1 Tblsp 2 inches apart for larger puffs. Backe at 400 degrees F for 10 minutes, then 350 degrees F for 10 more minutes until golden brown and crisp.

Curried Chicken Salad: 2 cups chopped cooked chicken breasts (or 1 lg can cooked chicken), 1/4 cup mayonnaise, 2 green onions, finely chopped, 1/4 cup chopped cashews, 1/2 tsp curry powder. Mix all together.