Rye Party Puffs

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!

• Ready In: 40 mins
• Yields: 4 1/2 dozen

Ingredients

• 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

• Filling

• 2 (8 ounce) packages cream cheese, softened
• 2 (2 1/2ounce) packages  cooked 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

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.