Toni 2 posted 04-24-98
Rye Party Puffs
1 c water
1/2 c butter OR margarine
1/2 c all purpose flour
1/2 c rye flour
2 tsp dried parsley flakes
1/2 tsp garlic powder
1/4 tsp salt
Corned Beef filling:
2 pkg (8 oz ea) cream cheese, softened
2 pkg (2 1/2 oz ea) cooked corned beef, finely chopped
1/2 c mayonnaise
1/4 c sour cream
2 TBL minced chives
2 TBL finely chopped onion
1 tsp spicy brown OR horseradish mustard
1/8 tsp garlic powder
10 small stuffed olives, chopped
Preheat oven to 400.
In a saucepan over medium heat, bring water and butter to a boil.
Add both flours, parsley, garlic powder and salt all at once. Stir until a smooth ball forms. Remove from heat.
Let stand for 5 minutes. Beat in eggs one at a time. Beat until smooth.
Drop the batter by rounded teaspoonfuls 2 in apart onto greased baking sheet. Sprinkle with caraway seeds.
Bake for 18-20 min or until golden. Remove to wire racks.
Immediately cut a slit in each puff to allow steam to escape, cool.
In a mixing bowl, combine the first EIGHT filling ingredients. Mix well. Stir in olives.
Split puffs. Add filling. Refrigerate until serving.
Yield: 4 1/2 dozen.
Source: Taste of Home magazine
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