Preheat oven to 400 degrees. Have 4 eggs at room temperature (may warm them in warm water if necessary). Mix 1 C flour, 1/4 t salt, 1/8 t crushed red pepper. In a heavy, flat saucepan, heat 1 C water and 1/3 C butter until boiling. Add the flour in one addition, stirring quickly until it comes together. Remove from heat and let sit for four minutes. Add eggs one at a time, beating with a wooden spoon until incorporated. The dough will be sticky when fully incorporated. It is hard work but definitely worth it!
Immediately spoon the dough into a pie plate that has the bottom only sprayed with vegetable spray. Spread the dough up the sides of the pan and put it into the hot oven. Bake for 10 minutes, then lower the heat to 350 degrees. Bake for 25-35 minutes or until fully browned. Let cool. It will keep overnight if covered tightly with foil.
Chicken Salad
Combine 1/2 C light mayo, 1/2 C light sour cream, 1 t lemon juice. Set aside. Combine 3 C chopped, cooked chicken. (Note: Rotisserie chicken works well.) Add in 2 T green onion, with tops, chopped, 1 C seedless grapes, halved, 1/2 C chopped celery, and 3/4 C coarsely shredded Monterey Jack cheese. Once combined, add in the sour cream mixture. Chill. When ready to serve, spoon the chicken salad into the puff pastry shell.
Serves 6-8
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