Chicken Cakes with Creamy Chicken Filling

Name: Chicken Cakes with Creamy Chicken Filling
Yield: 6
Ingredients: 1 cup of water; 1/3 cup of butter or margarine; 1/4 cup of fresh bacon, cut into small cubes; 1 tablespoon of finely chopped onion; 1 tablespoon of mustard; 1/4 teaspoon of salt; 1 cup of all-purpose flour; 3 eggs; 1 tablespoon of chopped fresh parsley; 1/4 cup of cooked chicken or ham, diced; For the filling:; 2 tablespoons of butter or margarine; 2 tablespoons of all-purpose flour; 1 cup of milk; 1/4 teaspoon of salt; 1/8 teaspoon of paprika; 1 lightly beaten egg white; 2 cups of cooked chicken or ham, finely chopped (not too fine)

1
1 cup of water
2
1/3 cup of butter or margarine
3
1/4 cup of fresh bacon, cut into small cubes
4
1 tablespoon of finely chopped onion
5
1 tablespoon of mustard
6
1/4 teaspoon of salt
7
1 cup of all-purpose flour
8
3 eggs
9
1 tablespoon of chopped fresh parsley
10
1/4 cup of cooked chicken or ham, diced
11
For the filling:
12
2 tablespoons of butter or margarine
13
2 tablespoons of all-purpose flour
14
1 cup of milk
15
1/4 teaspoon of salt
16
1/8 teaspoon of paprika
17
1 lightly beaten egg white
18
2 cups of cooked chicken or ham, finely chopped (not too fine)

Ingredients

1
1 cup of water
2
1/3 cup of butter or margarine
3
1/4 cup of fresh bacon, cut into small cubes
4
1 tablespoon of finely chopped onion
5
1 tablespoon of mustard
6
1/4 teaspoon of salt
7
1 cup of all-purpose flour
8
3 eggs
9
1 tablespoon of chopped fresh parsley
10
1/4 cup of cooked chicken or ham, diced
11
For the filling:
12
2 tablespoons of butter or margarine
13
2 tablespoons of all-purpose flour
14
1 cup of milk
15
1/4 teaspoon of salt
16
1/8 teaspoon of paprika
17
1 lightly beaten egg white
18
2 cups of cooked chicken or ham, finely chopped (not too fine)

Directions

1
Mix in a saucepan the water, butter or margarine, bacon, onion, mustard, and salt
2
Bring to a boil over medium heat
3
Add the flour, whisking continuously until the mixture is smooth and thick
4
Let it cool for 1 minute
5
Add the eggs one at a time, beating well after each addition and until the mixture is smooth
6
Add the parsley and chicken or ham, mixing well
7
In a greased skillet, shape into small cakes using a spoon, leaving about 3 cm of space between each cake
8
Bake in a preheated oven at 220°C (425°F) for 10 minutes
9
Reduce heat to moderate (170°C or 335°F) and bake for an additional 20 minutes
10
Turn off the oven, cut into small pieces using a sharp knife, and let cool in the oven for another 10 minutes to dry
11
While that's happening, prepare the filling: In a saucepan, melt over low heat the butter or margarine
12
Add the flour and mix well
13
Gradually add the milk, salt, and paprika, whisking continuously until thickened
14
Add some of the warm mixture to the beaten egg white and mix well
15
Combine with the remaining filling mixture and add the cooked chicken or ham
16
Fill the cakes with the creamy chicken filling and sprinkle with paprika
17
Avoid overfilling and serve 6 pieces.