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Rye Party Puffs Recipe

Rye Party Puffs Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling YIELD:54 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

Nutritional Facts

1 appetizer: 78 calories, 7g fat (3g saturated fat), 29mg cholesterol, 108mg sodium, 2g carbohydrate (trace sugars, trace fiber), 2g protein.

Reviews for Rye Party Puffs

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JudoMomof4 User ID: 8106468 223242
Reviewed Mar. 21, 2015

"absolutely delicious!"

puffybloomers User ID: 1501090 20786
Reviewed Aug. 27, 2014

"these are really good. not the best appetizer i've ever made but good"

golfergeneva User ID: 4783714 44308
Reviewed Sep. 6, 2013

"I liked the ingredients in this recipe but was pressed for time so I made the filling and it was spread on party rye bread!!! Everyone enjoyed this appetizer and had lots of requests for recipe...."

stenczar User ID: 6893109 77843
Reviewed Jun. 15, 2013

"Followed the recipe exactly and got a thumbs up from 5 taste testers. I personally think I would double the corned beef next time."

bandymandy User ID: 6416494 20785
Reviewed Jun. 15, 2012

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

violet_marie User ID: 6216257 44305
Reviewed Mar. 17, 2012

"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."

Cookiemaster13 User ID: 5422007 47978
Reviewed Mar. 17, 2012

"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!"

chmcarr User ID: 5742527 202392
Reviewed Mar. 15, 2012

"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."

sstetzel User ID: 158954 19696
Reviewed Mar. 15, 2012

"<p>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.</p><p>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.</p>"

khcrozier User ID: 3427660 77842
Reviewed Mar. 14, 2012

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

bake4all User ID: 2167240 15889
Reviewed Mar. 14, 2012

"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!"

patsdolls User ID: 543758 20784
Reviewed Mar. 14, 2012

"These are great for a party"

CDoehrmann User ID: 1822476 50738
Reviewed Mar. 14, 2012

"I made these ALL the time years ago to take to gatherings! They were ALWAYS a hit! ...and they are fairly easy too! :)"

ldaiello User ID: 6177187 46675
Reviewed Mar. 13, 2012

"How do these puffs freeze? I would like to make about 4 recipes of puffs ahead and fill the day of a party."

nogluten User ID: 3197731 15888
Reviewed Mar. 13, 2012

"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!!"

lindagriffin User ID: 6141265 50736
Reviewed Mar. 13, 2012

"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."

AnnieWarriorPrincess User ID: 4418960 15887
Reviewed Mar. 13, 2012

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

MissKarla User ID: 271602 44304
Reviewed Mar. 13, 2012

"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!"

OneNonBlonde User ID: 6418661 50731
Reviewed Mar. 13, 2012

"Nutritional information, please!"

ritazint User ID: 4424667 19684
Reviewed Mar. 11, 2012

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

violet_marie User ID: 6216257 77841
Reviewed Dec. 21, 2011

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

Jenjoyal User ID: 5846015 49254
Reviewed Mar. 24, 2011

"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!!"

MissKarla User ID: 271602 47973
Reviewed Jan. 29, 2011

"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!"

Renee1488 User ID: 3191428 49252
Reviewed Jan. 5, 2011

"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."

Jsmuehl User ID: 2907208 46672
Reviewed Dec. 5, 2010

"Exellent tasting! Great party food."

rmoore4127 User ID: 4981889 24454
Reviewed Mar. 21, 2010

"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."

canvik User ID: 4639000 24452
Reviewed Dec. 1, 2009

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

eversbeaver User ID: 2223765 46671
Reviewed Nov. 30, 2009 Edited Mar. 16, 2015

"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. I also put the batter into piping bag and squeeze out slightly swirled rounds. Much more uniformed."

Jan2 User ID: 116031 77840
Reviewed Jun. 2, 2009

"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."

lattedeb User ID: 752681 49251
Reviewed Mar. 16, 2009 Edited Jun. 1, 2009

" Very good, and easy to make

harv614 User ID: 107350 49247
Reviewed Oct. 6, 2008

"This is a wonderful change from the same old canapes. They went over VERY well, even with people that swore they don't eat rye bread!

Thanks for the recipe."

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