Ingredients
- 4 tablespoons butter
- 1/2 cup water
- 1/2 cup all-purpose flour
- dash salt
- 2 eggs
- 1/2 cup shredded Havarti cheese (2 ounces)
- Filling
- 3 1/2 cups finely chopped, cooked chicken
- 1/3 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 1/2 tablespoons lemon juice
- 1/2 cup mayonnaise, or to taste
- 3/4 teaspoon salt, or to taste
- 1/8 teaspoon curry powder, or to taste, optional
- freshly ground black pepper, to taste
Preparation
Step 1
Heat the oven to 400° F (200° C/Gas 6). Line 2 baking sheets with parchment paper or a silicone baking mat or grease the baking sheets.
Put the water and butter in a medium saucepan; bring to a rolling boil. Add flour all at once and a dash of salt. Stir constantly with a wooden spoon until the mixture comes away from the sides of the pan and forms a ball. Remove from heat and transfer the dough to a mixing bowl. Cool slightly.
With an electric mixer, beat the dough for about 1 minute. Add eggs while continuing to beat until the dough is smooth.
Beat in the shredded Havarti cheese until well blended; pipe or drop the dough by teaspoon onto the prepared baking sheet. Bake the puffs for 17 to 20 minutes, or until lightly browned. Remove from oven; cool.
Meanwhile, combine the finely chopped chicken with the remaining ingredients, adding extra mayonnaise, as needed, to moisten.
Split the cooled puffs horizontally with a sharp knife. Fill with about 1 tablespoon of the chicken salad mixture; replace the caps.
Refrigerate until serving time.
Makes about 4 1/2 to 5 dozen appetizers.