Miniature Puff Appetizers And Fillings

Course : Appetizers
Serves: 6
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1 cup water
1/2 cup butter/margarine
1 cup flour
4 large eggs
---corn beef filling
1 can corned beef -- (12-oz)
2 tablespoons dried french onion soup mix
1 1/4 cup sour cream
1 can deviled ham -- (2 1/2-oz)
1 package soften cream cheese -- (3-oz)
1 tablespoon chili sauce
1/2 teaspoon prepared mustard
10 1/2 ounces frozen chopped thawed and drained well spinach
1 1/2 cups sour cream
1/2 cup salad dressing
1 package vegetable dry soup mix
1 cup chopped water chestnuts/ almonds

Preparation / Directions:

Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.

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