1 sm. can white chicken
1/4 c. chopped celery
2 tbsp. chopped pimento
2 tbsp. dry white wine
1/4 c. mayonnaise
2 tbsp. butter
1/4 c. flour
1 egg
1/4 c. shredded cheddar cheese

In a small bowl, combine chicken, celery, pimento, wine and mayonnaise. Stir until well blended. Refrigerate.

Melt butter in 1/4 cup boiling water. Add flour and a dash of salt. Stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese. Make dough into 1 1/2 inch balls and drop on greased cookie sheet. Bake at 400 degrees for 20 minutes and then cool puffs to room temperature.

Split puffs in half and fill each with 2 teaspoons of chicken mixture.