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Rye Party Puffs Recipe

Rye Party Puffs Recipe photo by Taste of Home

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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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Rye Party Puffs Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 54 Servings

30 20 50

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 Hellmann's® Real Mayonnaise

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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 the 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.

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

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Reviews for Rye Party Puffs

Rye Party Puffs

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Reviewed on Mar. 24, 2011 by Jenjoyal

This recipe was great! I took some of the advice from the others (doubled the meat and brushed the puffs with water prior to putting the seeds on). I also used 5 green onions instead of the onion and chives. They turned out great!!

Reviewed on Jan. 29, 2011 by MissKarla

Have made these year after year. The first bite sends everyone for more. After cooking the butter/water/flour mixture I put it in the food processor and process after each egg. Much faster and easier to do this way. When taking the puffs off to cool, I insert a sharp knife in the side where I will be splitting it later and this not only helps transfers the puffs to the rack it also put the important slit in. Definite crowd pleaser!

Reviewed on Jan. 05, 2011 by Renee1488

Kudos to the lady who shared this recipe. Everyone at my house loves these. They are easy to make. On occasion, I have substituted both roast beef and sock-eye salmon for the corned beef. When using salmon, I garnish each puff with fresh dill.

Reviewed on Dec. 05, 2010 by Jsmuehl

Exellent tasting! Great party food.

Reviewed on Mar. 21, 2010 by rmoore4127

Made these for the first time and turned out quite well. All were eaten and many compliments. Couple of comments. I used stone-ground rye flour and was a bit concerned about the amount of time to cook the flour/butter/water mixture. I did not get a true "smooth ball" as listed in the recipe but cooked the mixture constantly stirring about 5 minutes and it worked out well. Try to keep the dropped teaspoons of batter rounded or you won't get good looking puffs. The batter is a bit sticky and tricky to work with. As mentioned by another reviewer, the caraway seeds don't stick after baking. I may try wetting the tops before the caraway next time. I thought the filling was a bit soupy and light on corned beef so I doubled the amount to 1/2 a poind. Watch the amount of onion you add. I would recommend using less if your onions are strong. I used yellow onion this time and thought it was a bit over-powering. Will use Vidalia the next time or just go with fresh (rather than dried) chives.

Reviewed on Dec. 01, 2009 by canvik

These are GREAT! Every year I am asked to make them for Christmas parties.

Reviewed on Nov. 30, 2009 by eversbeaver

Followed the recipe exactly. Took them for Thanksgiving and the entire platter was eaten. I would recommend patting the caraway seeds on a bit, they tend to fall off. Had a lot of filling left over but we ate it like a cheese ball. I didn't slice them open entirely i filled a piping bag with the filling and used the slit made at first to fill. Much easier then sawing them in half.

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 Mar. 16, 2009 by helenbackman

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