Rye Party Puffs Recipe

Rye Party Puffs Recipe
Photo by: Taste of Home
Rating

100% would make again

I can't go anywhere without taking along my puffs. They're pretty enough for a wedding reception yet also hearty enough to snack on while watching football on television. A platterful of these will disappear even with a small group. —Kelly Williams, La Porte, Indiana

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  • 54 Servings
  • Prep: 30 min. Bake: 20 min. + cooling

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

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Reviews for Rye Party Puffs (3)

Rye Party Puffs Recipe

Rye Party Puffs

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Reviewed on Jun. 02, 2009 by Jan2

Yummy! Make these a lot. Sometimes I use wholewheat flour instead of the rye flour and fill with other savory fillings but I have to make sure i have some filled with the corned beef mixture, they dissapear fast. Jan.

Reviewed on Mar. 16, 2009 by lattedeb

 Very good, and easy to make

Reviewed on Oct. 06, 2008 by harv614

This is a wonderful change from the same old canapes. They went over VERY well, even with people that swore they don't eat rye bread!

Thanks for the recipe.

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