"Barely Legal" Passover Rolls, aka "Uncle Ricky's Popovers"

It seems like (too) long ago that we were blessed with Women's Seders led by the incomparable Debbie Friedman z"l, and during these years we produced a Cookbook called "Passover Recipes and Reminiscences". (Contact me if you want one, I am sure we can come up with something).
This Recipe was submitted by my dear friend Vivian Orbach Smith, and is credited to her brother Ricky.
The process is like making Cream Puffs, and along that line, I amended the recipe with the last step, piercing the puffs to allow the release of steam that would make the inside soggy.

Golden Brown Passover Popovers on baking sheet

passover bagel

Truthfully, these are best immediately after baking, but I know you will have an opportunity to whip some of these us in the coming days. They also do nicely with a bit of egg-salad, chicken salad, or a slice of turkey for a "sandwich". Or maybe you want to get fancy, and make them small and turn them into Profiteroles, with a little ice cream and some chocolate sauce.

Uncle Ricky's Popovers
Makes up to 12 depending on how big you shape them

Preheat oven to 400

1/2 cup oil
1/2 cup water
1 tsp sugar
1/4 tsp salt
1 (scant) cup matzo meal
4 eggs

Bring oil, water, sugar, and salt to a boil, Remove from heat and add matzo meal, beating well until smooth. Beat in eggs one at a time, beating well after each addition. Form balls with moist hands, being sure not to compress mixture too much, and carefully place on parchment covered baking sheet, allowing room to spread.
Bake for 25 minutes, until golden brown. When you remove from oven, pierce each in the side with the tip of a sharp knife to release steam.
Serve immediately