Recipe

Filled Rye Party Puffs Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 1 month ago these look and sound so good... and the would look great on an appetizer tray...you could vary the fillings.... the recipe and photo are from Taste of Home... Prep:25m Cook:18m Servings:54	Peetabear
	appetizers tiny corned beef filled rye puffs

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Fans

cholena

minitindel

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 eggs

Caraway seeds

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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 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 mixing bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

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