Chicken Salad Puffs - cooking recipe

Ingredients

Puffs
1/2 cup Crisco shortening
1 cup boiling water
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
Chicken salad filling
1 cup finely chopped cooked chicken
1 cup finely chopped celery
2 tablespoons finely chopped dill pickles (sometimes I use the bread and butter pickles)
2 tablespoons finely chopped pimiento
2 tablespoons mayonnaise

Preparation

Preheat oven to 450.
Put Crisco, water and salt into a saucepan and bring to a rolling boil.
Add flour all at one time. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from heat.
Add eggs, one at a time, beating until mixture is thick and smooth.
Drop dough by heaping tsp 1-1/2 inches apart onto a greased cookie sheet. Bake for 10 minutes. Reduce heat to 350 and bake for 10 minutes more. Remove to wire racks.
For chicken sald filling: combine all ingredients.
Cut off tops of puffs and and pull out any soft moist dough. Spoon chicken salad filling into puffs. Replace tops.
Serve warm or room temperature.