Curried Chicken Salad in Puffs
Author:
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
- [b]Puffs[/b]
- 250 ml Milk
- 65 gr Butter
- 125 gr Flour
- 4 Eggs
- Pinch of salt
- [b]Salad[/b]
- 350 gr Cooked chicken strips
- 1 large peach cubed
- 50 gr Seedless grapes
- 25 gr Flaked almonds
- 30 ml Spring onions
- 25 gr chopped celery
- 75 ml mayonnaise
- 75 ml Sour cream
- 10 ml Curry powder
- 1.5 ml Salt
Instructions
- [b]Puffs[/b]
- Preheat the oven to 200 C
- Add the milk, butter and salt to a saucepan and bring to the boil
- Add all the flour and stir till thick and smooth
- Remove from the heat and cool
- Add eggs one at a time
- Spoon walnut size dollops onto a baking tray
- Bake for 10 minutes
- Turn the oven down to 180 C and bake for 25 minutes more
- Allow to cool
- When cool slice off the top and remove any soft centre
- [b]Salad[/b]
- Combine the chicken, peaches, grapes, almonds, onions and celery
- In a separate bowl mix the mayonnaise, cream, curry powder and salt
- If dry add a little more mayo
- Fill the puffs with salad mix and replace the lid
- Refrigerate till needed
- (Do not fill the puffs more than an hour before serving them)