Total Time
40mins
Prep 20 mins
Cook 20 mins

PERFECT bites for Super Bowl Sunday and St. Patrick's Day parties! I came up with this recipe years ago, and it won in Taste of Home magazine and Better Homes and Gardens magazine. It makes a lot, but they disappear FAST! Enjoy!

Ingredients Nutrition

Directions

  1. In a saucepan over medium heat, bring water and butter to a boil.
  2. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms.
  3. Remove from the heat; let stand for 5 minutes.
  4. Beat in eggs one at a time until smooth.
  5. Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
  6. Sprinkle with caraway seeds.
  7. Bake at 400º for 18-20 minutes or until golden.
  8. Remove to wire racks.
  9. 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.).
  10. Let cool.
  11. In a mixing bowl, mix well the first 8 ingredients, then stir in olives.
  12. Open puffs, stuff with filling, lightly close tops of puffs over filling.
  13. Cover, chill til serving.
  14. Makes 4 1/2 dozen.

Reviews

(8)
Most Helpful

I was a bit disappointed after reading so many positive reviews. I had half the recipe leftover from the party so it seems they were only moderately enjoyed. However, I think the recipe has a lot of potential with a little tweaking.
The puffs themselves were wonderfully light, however the caraway seeds fell off when slicing them open. Next time I would mix some caraway seeds in with the dough, and sprinkle a few on top for presentation, pressing them in lightly. The rye flavor was lacking, and it seemed the puffs needed a bit more body to stand up to the thick filling, so I will adjust the rye/white flour ratio next time.
I used more corned beef than called for. I had a lot of filling left over, even after generously filling the puffs. It tasted much better the day after, so I would make it ahead of time. I will also try to reduce the cream cheese and replace it with a bit more sour cream or mayo to lighten the thickness. I may also whip it with the mixter to lighten.

DesertBorn54 July 04, 2011

These were by far the most commented on appetizer at my Christmas open house. They received rave reviews by nearly all. I will definitely be making these again!

shellefishe December 26, 2010

I wasn't in love with these but I brought them to our salon Christmas party anyway. I was surprised at how much everyone else loved them! This was one of the first dishes to go. Several customers demanded the recipe! I think that these would be better with home cooked leftover corned beef rather than the deli style. I also think that the rye cups would be great filled with spinach dip! Thanks for sharing!

Not-2-Sweet December 27, 2009

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