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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
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

Printed from tasteofhome.com Oct 14, 2008

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Rye Party Puffs cont.

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 mixing bowl, combine the first eight
filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.

Yield: 4-1/2 dozen.