Ingredients

1/2 cup water
1/3 cup butter, cubed
Dash salt
1/2 cup all-purpose flour
2 eggs

FILLING:

1 package (8 ounces) cream cheese, softened
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon curry powder
Dash pepper
1-1/2 cups cubed cooked chicken
1/3 cup slivered almonds, toasted
1 green onion, chopped

Directions

In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Reduce heat to 375°.

In a small bowl, beat the cream cheese, milk, salt, curry powder and pepper until smooth. Stir in the chicken, almonds and onion. Spoon into puffs; replace tops. Place on a baking sheet; bake for 5 minutes or until heated through. 

Yield: 2 dozen.

Nutrition Facts: 1 cream puff equals 98 calories, 8 g fat (4 g saturated fat), 43 mg cholesterol, 91 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.