Chicken Salad Puffs

Ingredients

  • 1 cup cooked Jasmati® Rice
  • 2/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 cups cooked chicken, finely chopped
  • 3 tablespoons fresh chives, minced
  • 2 tablespoons sweet pickle relish
  • salt & pepper to taste
  • Puffs
  • 1 cup water
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 cup whole wheat flour
  • 1/8 teaspoon fresh parsely
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 eggs
  • Caraway or sesame seeds

Preparation

Chicken Salad
  • In mixing bowl, combine first 4 filling ingredients; mixing well. Stir in remaining ingredients. Chill until ready to serve.
  • Split puffs and fill.
Puffs
  • In saucepan over medium heat; bring water and butter to a boil. Add flours, parsley, garlic powder, and salt all at once; stir until smooth ball forms. Remove from heat; let stand for 5 minutes.
  • Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonful 2 inches apart on greased baking sheets. Sprinkle with seeds, if desired. Bake at 400 degrees F. for 18-20 minutes or until golden. Remove to wire racks.
  • Immediately cut a slit in each (to allow steam to escape). Cool.