Mini Taco Puffs

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1

Mini Taco Puffs

1 package wonton skins
1 lb. lean ground beef
16 oz. pitted, black olives, sliced
1/4 tsp. chili powder
1 package dry taco seasoning
salt and pepper, to taste
Sharp cheddar cheese, cut in 1 1/4 inch cubes
Oil for deep frying

Brown and crumble ground beef. Add chili powder, salt, pepper, and taco seasoning.Add olive slices, and heat through.

Set aside. Heat up oil in deep fat fryer.

Take a wonton skin and add about 1 tablespoon of meat mixture.
Top with one cube of cheese. fold ends of wonton skin together like an envelope. Seal edges with water and press with fingers.
Drop a few “puffs” at a time into hot oil, and fry until golden brown. Remove from oil and drain on paper towels.

Sprinkle with a little salt. Serve with salsa for dipping

2

Curried Chicken Puffs

Everytime I make these, they are everyone’s favourite new treat! No one will be disappointed! I have requests for these all the time.

Both shells and filling can be made ahead and assembled when needed. The shells can be frozen for up to a month, then thawed at room temperature an hour before filling. The filling can be made up to two days before and refrigerated. Heat the filling gently, and serve immediately in the shells.