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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 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 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. 13, 2012 by nogluten

I own a bakery/deli and use this recipe for various party trays and more. I also substitute the corned beef with ham and add white cheddar. To make vegan, I substitute the meat with black olives and add mozzarella. In the puff recipe, I use cornmeal instead of rye then make a southwest filling with beef and beans and cumin in the cheese mix. I also make a gluten free version with no problems! Possibilities are numerous with success every time!! Try shrimp and crab with gorgonzola in the fill!! Customers rave!!

Reviewed on Mar. 13, 2012 by lindagriffin

Would love the Nutrition Info somI can compute the Weight Watcher Points. Although I know the Point value will be high, would like to know the amount so I could plan accordingly.

Reviewed on Mar. 13, 2012 by AnnieWarriorPrincess

I haven't made it yet, but I see no leavening in the biscuit. Is that how it goes?

Reviewed on Mar. 13, 2012 by MissKarla

Haved used this recipe for years. Absolutely fantastic. The filling can be used as a cracker dip. I insert a knife in the side as I take it off the baking pan to remove and vent at the same time. Everyone who has tried this loves it!

Reviewed on Mar. 13, 2012 by onenonblonde

Nutritional information, please!

Reviewed on Mar. 11, 2012 by ritazint

My daughters and I made these for a baby shower, they were a big hit!

Reviewed on Dec. 21, 2011 by violet_marie

the hardest part of this recipe is keeping the husband out of them before it's time to eat!

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