Puff Ingredients:

  • 1 c. water
  • ½ c. butter or margarine
  • 1/8 t. salt
  • 1 c. all-purpose four, sifted
  • 4 large eggs

Filling Ingredients:

  • 2 T. butter or margarine
  • ¼ c. finely chopped green bell pepper
  • ¼ c. finely chopped onion
  • 1 clove garlic, minced
  • 1 t. curry powder
  • 1 can (10-oz) condensed cream of mushroom soup
  • 1 1/3 c. finely chopped cooked chicken
  • 1/3 c. chopped water chestnuts
  • 2 T. chopped chutney

Directions:

To prepare puffs:

  1. Positions the rack in the center of the oven and preheat to 400 degrees F.  
  2. To make the puffs, in a saucepan, combine the water, butter, and salt and cook over high heat until boiling.  Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.  
  3. Remove from the heat and add the eggs, 1 at a time, stirring until smooth after each addition.  
  4. Drop by teaspoonfuls onto an ungreased baking sheet (or roll out and cut into squares) and bake for 25 to 30 minutes or until puffed and golden brown.  Cool on wire racks.  Do not turn off the oven.

To prepare the filling:

  1. In a small saucepan, melt the butter over medium heat.  
  2. Add the pepper, onion, and garlic and cook for about 5 minutes until the vegetables are just tender.  
  3. Stir in the curry powder and remove from the heat.  
  4. Add the soup, chicken, water chestnuts, and chutney, and mix well.  Cut the puffs in half and fill the bottom of each with filling.  
  5. Replace the tops and return to the baking sheets.  Bake for 8-10 minutes or until heated through.  

Makes 45-50 servings.