Rye Party Puffs
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 4-1/2 dozen.
I can't go anywhere without taking along my puffs. They're pretty enough for a wedding reception yet hearty enough to snack on while the gang is watching football on television. A platter of these will disappear even with a small group. —Kelly Williams, La Porte, Indiana
Ingredients
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1 cup water
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1/2 cup butter, cubed
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1/2 cup all-purpose flour
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1/2 cup rye flour
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2 teaspoons dried parsley flakes
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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4 large eggs, room temperature
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Caraway seeds
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CORNED BEEF FILLING:
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2 packages (8 ounces each) cream cheese, softened
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2 packages (2 ounces each) thinly sliced deli corned beef, chopped
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1/2 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons minced chives
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2 tablespoons diced onion
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1 teaspoon spicy brown or horseradish mustard
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1/8 teaspoon garlic powder
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10 small pimiento-stuffed olives, chopped
Directions
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1.
Preheat oven to 400°. 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 ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
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2.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
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3.
In a large bowl, combine the first 8 filling ingredients. Stir in olives. Split puffs; add filling.
Nutrition Facts
1 appetizer: 78 calories, 7g fat (3g saturated fat), 29mg cholesterol, 108mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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