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Rye Party Puffs

 Rye Party Puffs
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
54 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/2 cup King Arthur Unbleached 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;

2 of 2

Rye Party Puffs (continued)

Directions (continued)

  • 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.