Chicken-Filled Puffs

Title: Chicken-Filled Puffs
Categories: Chicken, Breads
Yield: 4 servings

Mini Puffs
1/2 ts Instant minced onion
2 c Finely chopped cooked Chicken or 3 cans (6 3/4 oz ea.) chicken, Drained
2 ts Lemon juice
1 ts Ground ginger 
1/2 ts Salt
1/4 ts Pepper
1/3 c Mayonnaise or salad Dressing
2 Stalks celery, finely  Chopped (about 1/2 c.)
1 tb Finely chopped onion

1 c Water
1 c All-purpose flour
1/2 c Margarine or butter
4 Eggs

Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400ø. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute remove from heat. Beat in eggs, all at once continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack.