Tiny Ham Puffs

• 2 c. ground fully-cooked ham (1/2 lb.)
• 1/3 c. finely chopped celery
• 1/3 c. finely chopped chutney (or 1/2 tsp. sweet relish)
• 2 Tbsp. mayonnaise
• 2/3 c. water
• 1 stick pie crust mix, crumbled
• 2 eggs
• dash of pepper

1. In mixing bowl, combine ham, celery, chutney, mayonnaise and pepper; mix well.
2. Chill.
3. In small saucepan, heat water to boiling.
4. Add crumbled pie crust mix; stir vigorously over low heat until pastry forms a ball and leaves sides of pan.
5. Cook 1 minute more, stirring constantly.
6. Remove from heat.
7. Cool.
8. Add eggs and beat on low speed, electric mixer for 2 minutes.
9. Drop dough by teaspoon onto ungreased baking sheet.
10. Bake at 425u0b0 until golden brown and dry, about 20 to 25 minutes.
11. Cool on wire rack. Split puffs.
12. Just before serving, fill with chilled ham mixture. Makes 42 puffs.

ground fully, celery, chutney, mayonnaise, water, eggs, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527701 (may not work)