Rye Party Puffs
Source: Taste of Home
Puffs:
1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 tsp dried parsley flakes
1/2 tsp garlic powder
1/4 tsp salt
4 eggs
Caraway seeds
Corned Beef Filling:
2 pkgs (8 oz) Cream Cheese
2 pkgs (2 1/2 oz)
Thinly sliced Corned Beef (chopped)
1/2 cup Mayonnaise
1/4 cup sour cream
2 T minced chives
2 T diced Onion
1 tsp spicy brown or horseradish mustard
1/8 tsp garlic powder
10 stuffed olives, chopped
In a saucepan over Medium heat, bring water and butter to a boil. Add flours, parsley garlic powder and slat all at once. Stir until a smooth ball forms, remove from heat and let stand for 5 minutes. Beat in the eggs one at a time. Beat until smooth. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets. sprinkle with Caraway. Bake at 400 for 18-20 minutes or Golden brown. Remove to wire racks. Immediately cut a slit each puff to allow the steam to escape. Cool.
In a bowl combine the first eight filling ingredients; mix well. Stir in the olives, split the puffs and add the filling. Refrigerate makes about 4 dozen.