Old Fashioned Chicken Salad In Puff Pastry Shells Food

CHICKEN SALAD PUFFS II

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Combine the water and butter with 1/8 teaspoon salt in a saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium, and pour in the flour all at once. Stir vigorously until the mixture forms a semi-translucent ball. Remove from the heat and allow to cool for 10 minutes.
• Mix in the eggs into the dough, one at a time, adding the next egg only after the first has been completely incorporated. Drop the dough onto the prepared baking sheet by the heaping tablespoon.
• Bake in the preheated oven until puffed and golden brown, 30 to 35 minutes. The puffs should be hollow on the inside, and just browned on the bottom. Remove from the oven, and cool to room temperature on a wire rack.
• To prepare the filling, stir together the onion, celery, raisins, mustard, mayonnaise, yogurt, 1/2 teaspoon salt, and dill in a bowl until combined. Fold in the chopped chicken meat until evenly combined. Cut the tops from the puffs, and spoon the chicken filling inside. Replace the tops before serving.

CHICKEN SALAD PUFFS

Steps:

• In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.

SWEET AND SAVORY CHICKEN PUFF PASTRY SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.
• Melt butter in a saucepan over medium heat. Add apples; cook and stir until slightly softened, 3 to 5 minutes. Add bacon; cook until sizzling, about 1 minute. Add chicken; cook and stir until no longer pink, 5 to 7 minutes. Divide filling over the 6 baked shells right out of the oven.

CREAMED CHICKEN IN PASTRY SHELLS

Steps:

• Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside., In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well., Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Spoon into pastry shells.

CREAMED CHICKEN IN PUFF PASTRY SHELLS

Steps:

• Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
• Strain broth and set aside.
• Bake pastry shells according to package directions.
• Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour.
• Gradually stir in milk and about 1 cup of the reserved broth until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the pimientos, paprika, chicken, salt and pepper.
• Cook and stir until heated through.
• Spoon into pastry shells.

CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Preheat oven to 375°F.

OLD FASHIONED CHICKEN SALAD IN PUFF PASTRY SHELLS

Steps:

• 1. Prepare pastry shells as directed on package. Set aside. In a large bowl mix remaining ingredients except a few almonds and parsley for garnish. Chill.
• 2. When ready to serve divide chicken salad equally into the pastry shells. Garnish with almonds and parsley.

OLD-FASHIONED CHICKEN SALAD

Steps:

• Combine the first 9 ingredients in a big bowl; toss gently.
• Fold in mayonnaise; taste and adjust with salt and pepper.
• Cover and chill 2 hours or until well chilled.
• Spoon into a serving dish; sprinkle with paprika.
• Garnish with parsley and tomatoes.