Rye Party Puffs
1 cup of water
1/2 cup butter
1/2 Cup all purpose flour
1/2 cup rye flour
2 teaspoons dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
Corned Beef Filling:
2 packages (8 oz) Cream Cheese
2 packages (1 1/2 0z) Thinly sliced Corned Beef (chopped)
1/2 Cup Mayonnaise
1/4 cup sour cream
2 Tablespoons minced chives
2 Tablespoons diced Onion
1 teaspoon spicy brown or horseradish mustard
1/4 teaspoon garlic powder
10 stuffed olives, chopped
In a saucepan over Medium heat, bring water and butter to a boil. Add flours,
parsley garlic powder and slat all at once. Stir until a smooth ball forms,
remove from heat and let stand for 5 minutes. Beat in the eggs one at a time.
Beat until smooth. Drop by rounded teaspoonfuls 2 inch apart onto greased baking
sheets. sprinkle with Caraway. Bake at 400 for 18-20 minutes or Golden brown.
Remove to wire racks. Immediately cut a slit each puff to allow the steam to
escape. Cool. In a bowl combine the first eight filling ingredients; mix well.
Stir in the olives, split the puffs and add the filling. Refrigerate
Makes about 4 dozen.