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!
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READY IN: 40mins
YIELD: 4 1/2 dozen
UNITS: US
INGREDIENTS
Nutrition- 1cup water
- 1⁄2cup unsalted butter
- 1⁄2
- 1⁄2cup rye flour
- 2teaspoons dried parsley flakes
- 1⁄2teaspoon garlic powder
- 1⁄4teaspoon salt
- 4
Filling
- 2
- 2
- 1⁄2cup mayonnaise
- 1⁄4cup sour cream
- 2tablespoons minced chives
- 2tablespoons finely chopped onions
- 1
- 1⁄2teaspoon garlic powder
- 10small stuffed olives, chopped
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DIRECTIONS
- 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.
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