Pepperidge Farm puff pastry
1 c. chopped cooked chicken
1/3 c. chopped celery
2 tbsp. sweet pickle relish
1/4 c. mayonnaise
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped almonds
Sliced pimiento

Cut puff pastry into assorted shapes using small cookie or biscuit cutters. Bake at 400 degrees for 20 minutes or until puffed. Cool. Combine chicken and next 6 ingredients, mixing well. Chill. Before serving, cut top 1/3 off cream puffs; pull out soft dough inside. Spoon chicken mixture into cream puffs; replace tops. Place an olive slice on top of each puff, and insert a decorative pick through center of each.