How To make Miniature Puff Appetizers and Fillings

1 c Water
1/2 c Butter/margarine
1 c Flour
4 Eggs
CORN BEEF FILLING 1 cn (12-oz) corned beef
2 tb Dried french onion soup mix
-1 1/4 cup sour cream DEVILED HAM FILLING: 1 cn (2 1/2-oz) deviled ham
1 pk (3-oz) soften cream cheese
1 tb Chili sauce
1/2 ts Prepared mustard
SPINACH FILLING: 1 Box (10 1/2-oz) frozen
-chopped thawed and drained -well spinach 1 1/2 c Sour cream
1/2 c Salad dressing
1 pk Vegetable dry soup mix
1 c Chopped water chestnuts/
-almonds Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.