RYE PARTY PUFFS

Rye Party Puffs image

Provided by Wildflour

Time 40m

Yield 4 1/2 dozen

Number Of Ingredients 18

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
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

Steps:

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.