Recipe for cooking rye party puffs

Starters and Snacks :: Finger Foods

Rye Party Puffs

Posted by luvtocook at recipegoldmine.com May 2, 2001

Dough
1 C. water
1/2 C. butter or butter replacement
1/2 C. flour
1/2 C. rye flour
2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. salt
4 eggs
Caraway seeds

Corned Beef Filling
16 oz. softened cream cheese
2 (2 1/2 oz.) pkg.s thinly sliced
    cooked corned beef, chopped
1/2 C. mayonnaise
1/4 C. sour cream
2 Tbsp. minced chives
2 Tbsp. diced onion
1 tsp. spicy brown mustard
1/8 tsp. garlic powder
10 sm. stuffed olives, chopped

In a saucepan over med. 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 min.

Beat in eggs, one at time. Beat until smooth. Drop batter by rounded tsp. 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F 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, Mix together the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.

Yield: 4 1/2 dozen.

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