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!
- 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
- 2 (8 ounce) packages cream cheese, softened
- 2 (2 1/2 ounce) packagescooked 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
- 10 small stuffed olives, chopped
- 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 400º 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.
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.
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!
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!