Chicken Almond Puffs Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| 1 cup chicken stock or broth | ||
| Eggs | 4 standard | |
| Cooked chicken | 1/2 Cup (16 tbs), finley diced | |
| Toasted almonds | 2 Tablespoon, chopped | |
| Few grains paprika | ||
Directions
Sift the flour, measure, and sift again with the salt.
Combine the butter and chicken stock in a pan; keep over low heat until the butter is melted.
Add the flour all at once and stir vigorously over low heat until the mixture forms a ball and leaves the sides of the pan.
Remove from the heat.
Add the eggs, one at a time, and beat thoroughly after each one is added.
Continue beating until a thick dough is formed.
Stir in the chicken, almonds, and paprika.
Drop by small teaspoonfuls onto a greased baking sheet.
Bake in a very hot oven (450°) for 10 minutes.
Reduce heat to 350°, and bake 5 to 10 minutes longer or until browned.
Combine the butter and chicken stock in a pan; keep over low heat until the butter is melted.
Add the flour all at once and stir vigorously over low heat until the mixture forms a ball and leaves the sides of the pan.
Remove from the heat.
Add the eggs, one at a time, and beat thoroughly after each one is added.
Continue beating until a thick dough is formed.
Stir in the chicken, almonds, and paprika.
Drop by small teaspoonfuls onto a greased baking sheet.
Bake in a very hot oven (450°) for 10 minutes.
Reduce heat to 350°, and bake 5 to 10 minutes longer or until browned.
Chef
