Recipe Archives->Appetizers->Rye Puffs

Rye Party Puffs
YIELD:  4 1/2 dozen
 
1 cup water
1/2 cup butter or margarine
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

2 packages (8ounces each) cream cheese, softened
2 packages (2 1/2 ounces each) 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 or horseradish mustard
1/8 teaspoon garlic powder
10 small stuffed olives, chopped
 
In a 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 ball 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" apart onto greased baking
sheets.  Sprinkle with caraway.  Bake at 400 degrees 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 mixing bowl, combine the first eight filling ingredients; mix
well.  Stir in olives.  Split puffs; add filling.  Refrigerate.

Printable version: rye-puffs.txt.