Ham Salad Puff

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1-1/2 cups cubed fully cooked ham
2 celery ribs, chopped
1/2 cup cooked small shrimp
1/2 cup chopped green pepper
1/2 cup sliced green onions
1/2 cup mayonnaise
1 teaspoon dill weed
Salt and pepper to taste
Lettuce leaves
Additional dill weed, optional

In a large saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread dough onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 30-35 minutes or until puffed and golden brown. Prick the puff with a fork. Cool on a wire rack.

In a bowl, combine the ham, celery, shrimp, green pepper, onions, mayonnaise, dill, salt and pepper. Line puff with lettuce; fill with ham mixture. Garnish with dill if desired. Refrigerate leftovers. Makes 4 servings.