Choux Pastry filled with Coronation Salad

My friend, Doreen, shared this recipe with me. Although she has given me liberty to share it, I have tweaked it a bit, not to give away all of her secrets. I love this chicken salad in a puff pastry. A wonderful addition to a girls' lunch or shower.

Puffs or Choux Pastry Ingredients:

• 1 cup water
• ½ cup butter
• 1/4 teaspoon salt
• ¼ teaspoon pepper
• 1 cup flour
• 4 eggs
• 1/2 cup white Cheddar Cheese, grated
• ½ teaspoon dry mustard

Method:

1. Bring butter, salt, pepper and water to boil in a small pot.
2. Remove from heat and quickly add flour, stirring vigorously, until it completely loosens from sides of pot.
3. Beat in eggs, separately, until smooth.
4. Stir in cheese and mustard.
5. Drop by (regular) teaspoon on greased and floured cookie sheets.
6. Bake at 450° F for the first 10 min. Lower temp to 350° F and bake another 25 min – 30 min.
7. Cool and slice open. these can be made ahead and frozen. Yield 24 -28

Filling Ingredients:

• 3 cups roasted chicken, diced
• 1/2 cups mayonnaise
• 1 tablespoon wine vinegar
• 1 1/2 cups grapes, chopped
• 2 tablespoons fresh tarragon, chopped
• 2 ribs celery, chopped
• ½ teaspoon salt
• 1/4 teaspoon pepper

Mix ingredients and refrigerate. Fill puffs just before serving.