Ingredients
1/2
cup water
1/4
cup butter or margarine
1/2
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2
eggs
1 1/2
cups deli chicken salad
Preparation
Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.
