1 cup all-purpose flour
"1/4 teaspoon salt (to taste)"
1/2 cup butter or margarine, softened
1 cup chicken broth
4 eggs
1/2 cup cooked and diced chicken
2 tablespoons toasted cashews or pistachios, peeled and chopped
hot paprika, to taste
1 cup all-purpose flour
"1/4 teaspoon salt (to taste)"
1/2 cup butter or margarine, softened
1 cup chicken broth
4 eggs
1/2 cup cooked and diced chicken
2 tablespoons toasted cashews or pistachios, peeled and chopped
hot paprika, to taste
Sift together the flour and salt
Set aside
Reserve in a pan
Mix the butter with the chicken broth
Place in a warm oven until the butter is melted
Add the flour gradually, stirring vigorously over medium heat, until the mixture forms a ball and releases from the sides of the pan
Remove from heat
Add the eggs, one at a time, beating well after each addition
Continue beating until smooth
Combine with the chicken, cashews or pistachios, and paprika
In a greased baking dish, use a spatula to shape into small mounds
Bake in a hot oven (220°C) for 10 minutes
Reduce heat to moderate (170°C) and bake for an additional 5-10 minutes, or until golden brown
Serve warm, 8-10 pieces.
