Rye Party Puffs Recipe
- 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 large 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
- 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.
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
"these are really good. not the best appetizer i've ever made but good"
"Followed the recipe exactly and got a thumbs up from 5 taste testers. I personally think I would double the corned beef next time."
"The puffs are really great. Next time I will try more meat as I thought the filling flavor was a bit bland"
"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."
"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!"
"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."
"<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>"
"how do these hold up to freezing? Would you freeze the puffs unfilled? Thank you."
"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!"
"These are great for a party"
"I made these ALL the time years ago to take to gatherings! They were ALWAYS a hit! ...and they are fairly easy too! :)"
"How do these puffs freeze? I would like to make about 4 recipes of puffs ahead and fill the day of a party."
"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!!"
"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."
"I haven't made it yet, but I see no leavening in the biscuit. Is that how it goes?"
"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!"
"Nutritional information, please!"
"My daughters and I made these for a baby shower, they were a big hit!"
"the hardest part of this recipe is keeping the husband out of them before it's time to eat!"
"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!!"
"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!"
"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."
"Exellent tasting! Great party food."
"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."
"These are GREAT! Every year I am asked to make them for Christmas parties."
"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."
"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."
" Very good, and easy to make
"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."