Rye Party Puffs Recipe

5 31 33
Rye Party Puffs Recipe
Rye Party Puffs Recipe photo by Taste of Home
Publisher Photo

Rye Party Puffs Recipe

Read Reviews
5 31 33
Publisher Photo
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
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

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 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

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

Nutritional Facts

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

  • 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.
Originally published as Rye Party Puffs in Taste of Home October/November 1997, p25

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Reviews forRye Party Puffs

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

"absolutely delicious!"

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

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

MY REVIEW
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...."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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>"

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

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

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