Tuna or Chicken Bouches (Elsie)

1 tsp dried minced onion
1 1/2 tsp lemon juice
1 6 1/2 oz can of tuna or chicken, well drained
1/2 cup mayonnaise
1/4 tsp curry powder
5 oz can water chestnuts,drained and finely chopped

Mix onion and lemon juice.Let stand 5 minutes. Combine with remaining ingredients. Fill into cream puff pastries just before serving and warm in the oven @ 250 just until warmed through.

Cream Puff Pastry

1/2 cup all purpose sifted flour
1/2 cup water
3 tbsp unsalted butter, cut in pieces
pinch of salt
pinch of sugar
2 eggs
Place water, butter, salt, and sugar in a saucepan. Heat until the water and butter come to a boil. Remove from heat and add the flour all at once. Mix well using a wooden spoon.
Return to heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
Remove from heat and place the paste in a bowl. Lightly beat the eggs in another small bowl.
Using a wooden spoon or electric mixer, add eggs to the paste a little at a time, beating well after each addition. The mixture is ready to use when it is smooth, thick, and glossy.
Drop by small spoonful on lightly greased or nonstick baking sheet. Lightly press down on top of each ball to ensure an even shape when rising. Bake @ 400  for 15 - 20 minutes or until well risen and golden brown. Don't be fooled by golden coloured cream puff pastry. If the cracks of the pastry are still light yellow or much lighter than the rest of the pastry,this indicates that the interior is not quite done. Reduce the temperature to 325 and continue baking. The cream puffs should sound hollow when the bottoms are tapped.Make a small hole in the bottom of each puff using the point of a small knife. Transfer to a wire rack to cool thoroughly.
Split partially and fill.