Beer Puffs With Corned Beef Filling
- Ready In:
- 12hrs 10mins
- Ingredients:
- 10
- Yields:
-
24 each
ingredients
-
Puffs
- 1 cup beer
- 1⁄4 lb butter
- 1 cup flour
- 1⁄2 teaspoon salt
- 4 eggs
-
Filling
- 2 cups corned beef, finely chopped (real or deli)
- 2 tablespoons onions, finely chopped
- 1⁄4 teaspoon horseradish
- 2 tablespoons mustard
- 2 teaspoons mayonnaise
directions
- The day before: Bring beer and butter to a boil. When butter is melted, add flour and salt. Cook this over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Remove from heat.
- Preheat oven to 450 degrees F.
- Beat in eggs one at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on a lightly greased cookie sheet. Bake for 10 minutes. Reduce temperature to 350 and bake an additional 10 minutes. Let cool. Split with scissors and refrigerate until ready to fill.
- Prepare filling: Combine all filling ingredients and chill.
- When ready to serve spoon the filling into the puffs and put on a platter.
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Reviews
-
These turned out very nice. We had them for a small party and everyone enjoyed them. A couple of notes for those who are not as familiar with cooking as I am.<br/><br/>I would suggest stating what type of flour, all purpose or self rising<br/>I am not sure why you said to make the puffs the day before, they took no time and were done and cooled in less than 1 hour and filled.<br/>Also, what type of horseradish and mustard ... prepared or not; and for the mustard, yellow, dijon or stone ground<br/><br/>Just a couple of thoughts. Otherwise, they came out very nice. A little salt and pepper was needed as well.<br/>But very tasty and well enjoyed. Made for PAC 2011.
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