4 c. cooked chicken, chopped
4 tbsp. chopped green olives
4 tbsp. chopped ripe olives
1 c. celery
1 c. toasted chopped almonds
4 tbsp. salad pickles
4 hard-cooked eggs, chopped
1 1/2 c. mayonnaise
1 tbsp. cooking sherry
1 recipe Puff Pastry (recipe follows)

Combine all ingredients. Fill pastries with salad. Garnish with slices of green and ripe olives and fresh parsley.

Yield: 36.

Puff Pastry:

butter for greasing baking sheets
1 c. water
8 tbsp. butter
1/4 tsp. salt
1 c. flour
4 eggs

Preheat oven to 400°F. Lightly grease 2 or 3 baking sheets. Combine water, butter and salt in saucepan. Heat to a boil, stirring to combine. Remove from heat. Add flour all at once. Stir vigorously with wooden spoon until mixture leaves side of pan and sticks to spoon. Set aside and cool for 2 to 3 minutes. Add eggs, one at a time, beating well after each addition.

Drop the mixture by rounded teaspoonfuls onto prepared sheets. Leave 2-inches between puffs.

Bake for 10 minutes. Reduce heat to 350°F and bake for additional 12 to 15 minutes, until golden brown and rigid to touch. Slit the puffs in the side. Pull out insides and discard. Fill with chicken salad and garnish.