Chicken and Havarti Cheese Puffs

Chicken Salad in Havarti Choux Pastry
Chicken Salad in Havarti Choux Pastry. Photo: Diana Rattray
  • 34 mins
  • Prep: 12 mins,
  • Cook: 22 mins
  • Yield: 5 Dozen (60 Servings)

 Havarti cheese flavors the choux pastry for this easy chicken appetizer. The puffs are filled with a chicken salad mixture, making great-tasting little sandwiches for guests. 

The choux pastry takes just a few minutes of hands-on preparation, and they make beautiful little sandwiches.

See Also
Cheddar Bacon Puffs

What You'll Need

  •  4 tablespoons butter
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • dash salt
  • 2 eggs
  • 1/2 cup shredded Havarti cheese (2 ounces)
  • Filling
  • 3 1/2 cups finely chopped, cooked chicken
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup mayonnaise, or to taste
  • 3/4 teaspoon salt, or to taste
  • 1/8 teaspoon curry powder, or to taste, optional
  • freshly ground black pepper, to taste

How to Make It

  1.  Heat the oven to  400° F (200° C/Gas 6). Line 2 baking sheets with parchment paper or a silicone baking mat or grease the baking sheets.
  2. Put the water and butter in a medium saucepan; bring to a rolling boil. Add flour all at once and a dash of salt. Stir constantly with a wooden spoon until the mixture comes away from the sides of the pan and forms a ball. Remove from heat and transfer the dough to a mixing bowl. Cool slightly. 
  1. With an electric mixer, beat the dough for about 1 minute. Add eggs while continuing to beat until the dough is smooth.
  2. Beat in the shredded Havarti cheese until well blended; pipe or drop the dough by teaspoon onto the prepared baking sheet. Bake the puffs for 17 to 20 minutes, or until lightly browned. Remove from oven; cool.
  3. Meanwhile, combine the finely chopped chicken with the remaining ingredients, adding extra mayonnaise, as needed, to moisten.
  4. Split the cooled puffs horizontally with a sharp knife. Fill with about 1 tablespoon of the chicken salad mixture; replace the caps.
  5. Refrigerate until serving time.

Makes about 4 1/2 to 5 dozen appetizers.

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