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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 Jun. 15, 2012 by bandymandy

The puffs are really great. Next time I will try more meat as I thought the filling flavor was a bit bland

Reviewed on Mar. 17, 2012 by violet_marie

if i take these to a party i had better come with plenty of copies of the recipe. only thing i have changed is to go easy on the amount of filling. any leftover goes great on crackers, etc.

Reviewed on Mar. 17, 2012 by Cookiemaster13

Fantastic - I only used one 8 oz cream cheese. I substituted the mustard for Dijon & added 2 oz of extra meat. Wonderful. Can't wait to make it again!

Reviewed on Mar. 15, 2012 by chmcarr

This recipe showed up in Taste of Homes years ago. My aunt decided to try the recipe for a pot luck. The puffs were a huge hit. We have been making these for get togethers ever since.

Reviewed on Mar. 15, 2012 by sstetzel

The puffs could absolutely be made ahead and froze. Once they're completely cooled, pack them in a freezer bag or other suitable container for your freezer and store them for several weeks. If they're a little soggy when you thaw them - pop them back in the oven for a couple minutes.

Then just fill them before serving! You could even make the filling a day or two ahead if you needed to. It would make prepping the day of your event much easier.

Reviewed on Mar. 14, 2012 by khcrozier

how do these hold up to freezing? Would you freeze the puffs unfilled? Thank you.

Reviewed on Mar. 14, 2012 by bake4all

AnnieWarriorPrincess asked about leavening. When making cream puffs, such as this, it's the beaten egg which causes these to puff up with steam. It's critical to follow instruction for adding eggs one at a time, and as soon as they come out of the oven, make a slit to allow the steam to escape. If not, you'll have a soggy puff. I've made this recipe many times through the years, and always get applause! Please give it a try!