Chicken Puffs

• 1 sheet puff pastry (thawed according to package directions, can use two sheets)
• 2 cups cooked chicken, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons sweet pickle relish
• 12 cup mayonnaise
• seasoning salt (or use white salt)
• black pepper
• 14 teaspoon garlic powder (or to taste)
• 14 cup finely chopped almonds
• 12 cup large pimento stuffed olive, sliced

1. Set oven to 400F.
2. Prepare a large baking sheet.
3. Cut the thawed puff pastry sheets into assorted desired small shapes using a small cookie cutter or biscuit cutters.
4. Place on baking sheet.
5. Bake for about 15-20 minutes or until puffed; cool.
6. In a bowl combine the chicken, celery, relish, mayo, seasoned salt, pepper and garlic powder; mix well to combine; cover and chill for a minimum of 5 hours or overnight.
7. Cut 1/3 of the top of the baked puffs; pull out the soft dough from inside.
8. Spoon the chicken mixture into the puff pastry shells, then place a slice or two of olives on top of the chicken mixture, then replace the pastry tops.
9. *note* if you are serving this to company, place the sliced olive on top of the pastry top then insert a long toothpick down the middle to hold everything together.

pastry, chicken, celery, sweet pickle, mayonnaise, salt, black pepper, garlic, almonds, olive

Taken from www.food.com/recipe/chicken-puffs-167677 (may not work)