Chicken Salad Puffs recipe

For Puffs:

1/2 c. shortening
1 c. boiling water
1/2 ts. salt
1 c. flour, all purpose
4 eggs

Chicken Filling:

1 c. chicken, cooked and finely chopped
1 c. celery, finely chopped
2 Tb. pickle, finely chopped
2 Tb. pimento, finely chopped
2 Tb. mayonnaise
1 garlic clove

Preheat oven to 450*
Put shortening, water and salt in a saucepan and bring to a boil.
Add flour all at once.
Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from heat.
Add eggs, one at a time, beating until mixture is thick and smooth.
Drop dough by teaspoons 1 1/2 inches apart onto greased cookie sheets.
Bake for 10 minutes, then reduce oven to 350 and bake another 10 minutes.
Cool.

For chicken filling: Combine all ingredients.
Cut off tops of puffs and pull out any soft, moist dough.
Spoon the filling onto puffs and replace caps.
Makes 3 dozen.