Profiteroles With Curried Chicken

• Profiteroles
• 1/2 c. canola oil
• 1/2 c. hot water
• 1 c. all-purpose flour
• 4 eggs
• Curried Chicken Filling
• 8 oz. ground chicken or ground turkey
• 2 T. all-purpose flour
• 1/3 c, currants
• 1 small onion,finely chopped
• 1/4 c. mango chutney
• 1 tsp. curry powder
• 2 T. canola oil
• Salt and pepper, to taste

1. Method (Profiteroles) (1) Bring canola oil and water to a boil in a heavy pot. (2) Add all the flour at once; stir vigorously until dough forms a ball. (3) Remove from heat and allow to cooi for a few minutes before adding eggs. (4) Beat in eggs one at a time. Ensure each egg is fully incorporated before adding the next one. (5) Spoon or pipe 1 tablespoon of the mixture onto a parchment-lined pan. (6) Bake at 425u0b0F for 15 minutes; then turn heat to 325u0b0F for 18-20 minutes. Shells should be hollow when done. Let cool.
2. Method (Curry) (1) In a skillet, saute chicken and onion in canola oil until chicken is cooked and onion is tender. Season with salt and pepper. (2) Stir in flour, cook 2 minutes. Add currants, chutney and curry powder. Heat through. Remove from heat
3. Method (Assembly) (1) Cut profiteroles in half. Spoon curry on bottom half of shell and cover with top. Serve immediately, Profiteroles are crispesr within the first few hours of being made. Refrigerate for up to 1 week or freeze for up to 1 month. Store in an airtight container.

profiteroles, canola oil, hot water, flour, eggs, chicken filling, ground chicken, flour, currants, onion, mango, curry powder, canola oil, salt

Taken from www.epicurious.com/recipes/member/views/profiteroles-with-curried-chicken-1240668 (may not work)