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Rye Party Puffs

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

4-1/2 dozen

I can't go anywhere without taking along my puffs. They're pretty enough for a wedding reception yet hearty enough to snack on while the gang is watching football on television. A platter of these will disappear even with a small group. —Kelly Williams, La Porte, Indiana
Rye Party Puffs Recipe photo by Taste of Home
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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 large eggs, room temperature
  • Caraway seeds
  • 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

  1. Preheat oven to 400°. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
  2. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
  3. In a large bowl, combine the first 8 filling ingredients. Stir in olives. Split puffs; add filling.

Nutrition Facts

1 appetizer: 78 calories, 7g fat (3g saturated fat), 29mg cholesterol, 108mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

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