Prep Time 45 min
Cook Time 20 Min
Servings 2
Difficulty Moderate

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 cup boiling water
  • 1/2 tsp. salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • CHICKEN SALAD
  • 1 1/2 cups finely chopped cooked chicken
  • 1 1/2 cups finely chopped celery
  • 3 tbsps. sweet pickle relish
  • 3 tbsps. finely chopped pimiento
  • 1/3 cup mayonnaise

Directions

  • Step 1

    HEAT oven to 450ºF. Coat baking sheet with no-stick cooking spray.

  • Step 2

    HEAT shortening, water and salt to a rolling boil in a heavy saucepan. Add flour and beat vigorously with a wooden spoon until mixture leaves sides of pan and dough is smooth. Remove from heat. Allow mixture to cool several minutes before adding eggs.

  • Step 3

    WHISK eggs. Add to flour mixture gradually, beating until thick and smooth. Drop by teaspoonfuls 1 1/2-inches apart onto prepared baking sheet.

  • Step 4

    BAKE 10 minutes. Reduce oven to 350ºF; continue baking for 10 minutes. Cool.

  • Step 5

    COMBINE ingredients for Chicken Salad. Cut off tops of puffs and pull out any soft moist dough. Spoon Chicken Salad into puffs. Replace tops.

Serving size
(1 puff of 24)

  • Calories 110
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 105mg
  • Potassium 0mg
  • Total Carbohydrates 5g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet