1cRotisserie Chickenput through the food processor or finely chopped
2tbspCeleryFinely chopped
2tbspMayonnaise
1tbspPimiento
1tbspWhite Wine
1/4tspSalt
dashPepper
Instructions
TO MAKE THE PUFFS:
Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone baking mat. Set aside.
In a medium saucepan, bring water and butter to a boil. Add flour and a dash of salt. Working quickly, vigorously stir and cook the dough until a smooth ball forms. Cool slightly.
Add eggs, one at a time or they will be difficult to incorporate. Finally, stir in the cheese.
Using two spoons, place mounds of dough onto the prepared cookie sheet. You should get approximately 16. Bake for 20 minutes or until golden and fully cooked through. Cool completely.
TO MAKE THE FILLING:
In the bowl of a food processor, add the rotisserie chicken and process until finely chopped. You could also do this with a sharp knife. Add to a bowl.
Add the remaining ingredients and refrigerate until the puffs are cool.
TO ASSEMBLE:
Slice each puff in half as you fill them with the chicken salad. I tend to cut so the top doesn't completely detach - like a clamshell. Give a light press and continue until all puffs are filled. It's best to do this just before serving.
Store any remaining filling in the fridge. The puffs can be stored at room temperature in an airtight container. Any filled puffs should be refrigerated.