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Rotisserie Chicken Puff Appetizers on a green plate

Rotisserie Chicken Puff Appetizers

Rotisserie Chicken Puff Appetizers
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 24 puffs

Equipment

  • Food Processor

Ingredients
  

FOR THE PATE A CHOUX PASTRY

  • 4 tbsp Butter
  • 1/2 c Boiling Water
  • 1/2 c All Purpose Flour
  • 1/2 c Swiss Cheese shredded
  • 2 large eggs
  • dash Salt

FOR THE CHICKEN SALAD FILLING:

  • 1 c Rotisserie Chicken finely chopped
  • 2 tbsp Celery finely diced
  • 1 tbsp Pimiento
  • 1 tbsp Wine less or more to taste
  • 2 tbsp Mayonnaise
  • 1 tsp Onion grated
  • 1/4 tsp Salt
  • dash Pepper

Instructions
 

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • In a pan, bring water and butter to a boil. Add a salt and flour stirring constantly. Set aside to cool before proceeding.
  • Stir in one egg at a time until fully incorporated. I find a wooden spoon works well for this job. Keep stirring vigorously. This process takes a few minutes.
  • Finally add the shredded cheese.
  • Using two spoons, place small mounds of the mixture onto the parchment. You can quickly roll them in your hands afterwards to get a more round shape.
  • Bake for about 20 minutes or until golden. Cool completely on a rack.
  • Meanwhile, prepare the chicken salad filling.
  • Slice each puff in half and stuff with a small amount of the chicken filling. Place the top of the puff back on.

Notes

Store loosely covered if serving the same day. I would also hold off filling them until you are ready to use.
You can store the leftover puffs in the refrigerator for a few days, though they will become softer than when first baked.