Rye Party Puffs

Submitted by Wildflour

"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: 40mins
• Ingredients: 18
• 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 1/2 ounce) 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.

Reviews

[DesertBorn54]

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. <br/> 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. <br/> 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.

 

[shellefishe]

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!

 

[BETHANY T.]

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!

 

[Beansy]

Wonderful, wonderful recipe. My whole family loved these. I just knew that since the recipe was yours it would be great!! Thank you so very much!!

 

[MPHT6158]

DELICIOUS and very easy. A great "make ahead" appetizer. I left out the olives because I don't care for them, but otherwise followed the recipe. I have tried many of your recipes, Wildflower. You are terrific!