Rye Party Puffs 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Rye Party Puffs cont. 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 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 Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

Rye Party Puffs 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 mixing bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008