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Salad In A Boat Recipe

by CookEatShare Cookbook

Ingredients

2/3 c. water 5 tbsp. butter, cut into sm. chunks 2/3 c. all-purpose flour

3 lg. Large eggs Chicken or possibly egg salad (recipes follow)

Directions

1. In a 2 to 3 qt pan, combine water and butter. Bring to a full boil over high heat, stirring to heat butter. Add in flour all at once and stir with a heavy spoon till dough forms a ball. Remove from heat. Add in Large eggs, 1 at a time, beating after each addition till dough is smooth and glossy. Spoon dough into a greased 9 inch springform pan or possibly cheesecake pan with a removable bottom; spread proportionately over bottom and up sides.
2. Bake in a 400 degree oven till puffed and brown, about 40 min. Turn off oven. Prick pastry crust with a wooden pick in 10 to 12 places and leave in closed oven for about 10 min to dry, then remove pan from oven and let crust cold completely. Remove pan sides.
3. If made ahead, cover loosely with foil and store at room temperature for up to 1 day; freeze for longer storage. Recrisp before using; heat crust (thawed if frzn), uncovered in a 400 degree oven for 10 min. Let cold.
4. To serve, spoon salad of you choice into crust and garnish as directed. Cut into thick wedges.

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