Party/Picnic/BBQ/Fiesta Recipes from www. EagleKnights.com

Rye Party Puffs

These are very good.  Not to hard to make and if you have any left over (I hide some) they are great the next day.  They really look nice.  Different.  This recipe won a Taste of Home Contest.

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
4 eggs
Caraway Seeds

Corned Beef Filling:
2 packages (8 oz) Cream Cheese
2 packages (2 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.