Total Time
35mins
Prep 15 mins
Cook 20 mins

Cute and tasty appetizer, courtesy of Big Red Booaster club

Ingredients Nutrition

Directions

  1. Heat to boiling 1 cup water and 1/2 cup b utter.
  2. Stir in 1 cup flour and 1/4 teaspoon salt.
  3. Stir all together until mixture leaves pan and forms a ball (about 1 minute).
  4. Take off heat and cool, beat in 4 eggs, one at a time.
  5. Beat mixture until smooth and glossy.
  6. Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
  7. Bake in 450°F oven 15-20 minutes.
  8. Cool and split in halves.
  9. Fill with tuna fish salad.
  10. Makes 50-75 puffs.

Reviews

(1)
Most Helpful

These are wonderful little appetizers and very addicting. The tuna salad filling I used was chopped celery, chopped red onion, chopped dill pickles, mayo and tuna. A couple of tricks if you have not made these before: 1. Use a wooden spoon for stirring. 2. After you cut the puffs in half, you'll find they are semi hollow and you may want to remove a little of the center so it holds more tuna salad.

Neta August 07, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a