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Tuna Puffs

1/2 cup boiling water
1/4 cup butter or margarine
1 pinch salt
1/2 cup plain flour
2 eggs

500 g tuna, (16 oz)
1 cup celery, strings removed and finely chopped
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped onion
2 tablespoons sweet pickles, chopped
salt to taste

Combine water, butter and salt in a saucepan and bring to boil.
Add flour all at once and stir vigorously until mixture forms a
ball and leaves the sides of the pan.

Remove from heat. Cool for a while, then add eggs, one at a time,
beating thoroughly after each addition. Continue beating until a
stiff dough is formed. (If you are making puffs for the first time
- and there always has to be a first time - use your saucepan to
do all this, especially if you are making only a small amount. You
will become such an addict of puff making that you will be making
chocolate eclairs and cream puffs in no time.)

When the mixture is smooth and thick, drop level teaspoonfuls on
to a well-greased baking sheet, and bake in a very hot oven, 230C
(450F), for 10 minutes. Reduce heat to 175C (350F) and continue
baking about 5 to 10 minutes longer. Cool.

To make filling, drain and flake tuna. Combine all ingredients and
mix thoroughly. Cut tops from puff shells and fill each shell with
about 2 teaspoons of mixture. These are served cold (but they are
included with the hot hors d'oeuvres because they are cooked).

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