Rye Party Puffs Recipe

Ingredients

• 1 cup water
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 1/2 cup rye flour
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 eggs
• Caraway seeds
• CORNED BEEF FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 2 packages (2 ounces each) thinly sliced deli corned beef, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons minced chives
• 2 tablespoons diced onion
• 1 teaspoon spicy brown or horseradish mustard
• 1/8 teaspoon garlic powder
• 10 small pimiento-stuffed olives, chopped

Directions

• In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
• Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
• In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

Rye Party Puffs published in Taste of Home October/November 1997, p25