Rye Party Puffs
Ingredients
- 1 cup water ⓘ
- 1/2 cup unsalted 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 seed ⓘ
- Filling ⓘ
- 2 (8 ounce) packages cream cheese, softened ⓘ
- 2 (2 1/2 ounce) packages cooked corned beef, finely chopped ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/4 cup sour cream ⓘ
- 2 tablespoons minced chives ⓘ
- 2 tablespoons finely chopped onions ⓘ
- 1 teaspoon spicy brown mustard or 1 teaspoon horseradish mustard ⓘ
- 1/2 teaspoon garlic powder ⓘ
Instructions
- 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 until smooth.
- Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
- Sprinkle with caraway seeds.
- Bake at 400° for 18-20 minutes or until golden.
- Remove to wire racks.
- Immediately cut a slit in each puff crossways through center, but not all the way through, to allow steam to escape. (The top will open up like a cap.).
- Let cool.
- In a mixing bowl, mix well the first 8 ingredients, then stir in olives.
- Open puffs, stuff with filling, lightly close tops of puffs over filling.
- Cover, chill til serving.
- Makes 4 1/2 dozen.
Nutrition & Diet Analysis (per serving)
1310
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).