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    You are in: Home / Recipes / Rye Party Puffs Recipe
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    Rye Party Puffs

    Rye Party Puffs. Photo by duonyte

    1/1 Photo of Rye Party Puffs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Wildflour's Note:

    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!

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Filling

    Directions:

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

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    Ratings & Reviews:

    • on July 04, 2011

      35

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2009

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Rye Party Puffs

    Serving Size: 1 (1474 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 891.2
     
    Calories from Fat 691
    77%
    Total Fat 76.8 g
    118%
    Saturated Fat 38.6 g
    193%
    Cholesterol 374.9 mg
    124%
    Sodium 1088.4 mg
    45%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 5.9 g
    23%
    Protein 20.9 g
    41%

    The following items or measurements are not included:

    stuffed olives

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