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1
Preheat oven to 400 degrees F.
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2
Grease and lightly flour large baking sheet.
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3
Combine water, 1/2 cup margarine and salt in saucepan.
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4
Bring to boil over medium heat.
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5
Add flour all at once.
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6
Stir vigorously with wooden spoon until smooth and dough forms a ball and leaves side of pan.
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7
Remove from heat.
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8
Add eggs, 1 at a time, stirring until smooth after each addition.
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9
Spoon dough into large pastry bag fitted with fluted nozzle.
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10
Pipe dollops of dough, about 1 tablespoon each, onto prepared baking sheet, leaving room for spreading.
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11
Bake 20-25 minutes until golden brown.
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12
Let cool.
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13
Melt 2 tablespoons butter/margarine in a large skillet.
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14
Add onions and mushrooms; saute over medium-low heat until tender.
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15
Stir sour cream into onion mixture; let cool.
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16
Cut baked pastry swirls in 1/2 horizontally.
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17
Using a spoon or small paring knife, remove any soft dough inside puffs, leaving a hollow, 2 part shell or crust about 1/4 to 3/8 inch thick.
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18
Spoon about 1 tablespoon sour cream mixture in bottom portion of each swirl.
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19
Replace top portion of swirls.
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20
Preheat oven to 350 degrees F.
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21
Bake on large baking sheet 10 minutes or until heated through.
