Rye Party Puffs

These Rye Party Puffs might sound like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs. I use a pastry bag less sticky with dough to make puffs.

Yield: 4 1/2 dozen

Ingredients

Dough

• 1 cup water
• 1/2 cup butter
• 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

Corned Beef Filling

• 16 ounces cream cheese, softened
• 2 (2 1/2 ounce) packages thinly sliced cooked corned beef, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons minced chives
• 2 tablespoons diced onion
• 1 teaspoon spicy brown mustard
• 1/8 teaspoon garlic powder
• 10 small stuffed olives, chopped

Instructions

1. In a saucepan over medium heat, bring water and butter to a boil.
2. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms.
3. Remove from the heat; let stand for 5 minutes.
4. Beat in eggs, one at time. Beat until smooth.
5. Drop batter by rounded teaspoons 2-inches apart onto greased baking sheets. Sprinkle with caraway.
6. Bake at 400 degrees F for 18 to 20 minutes or until golden.
7. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
8. In a mixing bowl, combine the first eight filling ingredients; mix well.
9. Stir in olives.
10. Split puffs; add filling.
11. Refrigerate.

Attribution

Posted by luvtocook at Recipe Goldmine May 2, 2001.