Choux Pastry filled with Coronation Salad

My friend, Doreen, who caters elegant teas, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls lunch or shower.

Puffs or Choux Pastry Ingredients:

• 1 cup water
• ½ cup butter
• 1/4 tsp salt
• ¼ tsp pepper
• 1 cup flour
• 4 eggs
• 1/2 cup white Cheddar Cheese, grated
• ½ tsp dry mustard   

Method:

1. Bring butter, salt, pepper and water to boil in a small pot.
2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
3. Beat in eggs, separately, until smooth.
4. Stir in cheese and mustard.
5. Drop by tsp on greased and floured cookie sheets.
6. Bake at 450 F for the first 10 min. Lower temp to 350 F and bake another 25 min – 30 min.
7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28

Filling Ingredients:

• 3 cups roasted chicken, diced
• 1/2 cups mayonnaise
• 1 Tbsp wine vinegar
• 1 1/2 cups grapes, chopped
• 2 Tbsp fresh tarragon, chooped
• 2 ribs celery, chopped
• ½ tsp salt
• 1/4 tsp pepper  

 Mix ingredients and refrigerate. Fill puffs just before serving.