MINI PUFFS:

1 c. water
1/2 c. butter
1 c. all purpose flour
4 eggs

Heat oven to 400 degrees. Heat water and butter to rolling boil in 3 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack. Wrap, label and freeze no longer than 1 week.

FILLING:

2 c. finely chopped cooked chicken or 3 (6 3/4 oz.) cans chicken, drained
1/3 c. mayonnaise or salad dressing
1 tbsp. finely chopped onion or 1/2 tsp. instant minced onion
1 tsp. ground ginger
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 stalks celery, finely chopped (about 1/2 c.)

Prepare mini puffs. Mix remaining ingredients. Cover and refrigerate no longer than 24 hours.

Remove mini puffs from freezer; unwrap and let stand at room temperature until thawed, about 1 hour. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. 5 dozen appetizers.