Ingredients
1 cup water1/2 cup butter, cubed1/2 teaspoon salt1 cup all-purpose flour4 large eggs, room temperatureFilling:2 cups finely chopped cooked chicken1 can (8 ounces) crushed pineapple, drained1/2 cup mayonnaise1/4 cup chopped celery1/4 cup thinly sliced green onions1/4 cup chopped pecans2 tablespoons sweet pickle relish1/4 teaspoon onion salt1/4 teaspoon garlic salt1/4 teaspoon paprikaSalt and pepper to taste
Preparation
Preheat oven to 400°. 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, 1 at a time, beating well after each addition. Continue beating until smooth and shiny.
Drop by rounded teaspoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
Split puffs and set tops aside; remove soft dough form inside. In a large bowl, combine filling ingredients. Fill puffs and replace tops. Chill until serving. Refrigerate leftovers.
