Miniature puff appetizers and fillings

1 servings

Ingredients

Quantity Ingredient
1 cup Water
½ cup Butter/margarine
1 cup Flour
4 Eggs
1 can (12-oz) corned beef
2 tablespoons Dried french onion soup mix
1¼ cup Sour cream
1 can (2 1/2-oz) deviled ham
1 pack (3-oz) soften cream cheese
1 tablespoon Chili sauce
½ teaspoon Prepared mustard
1 Box (10 1/2-oz) frozen
Chopped thawed and drained
Well spinach
1½ cup Sour cream
½ cup Salad dressing
1 pack Vegetable dry soup mix
1 cup Chopped water chestnuts/
Almonds

Directions

CORN BEEF FILLING

DEVILED HAM FILLING

SPINACH FILLING

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.

Related recipes