Average Rating: 4.75TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
YIELD: 4-1/2 dozen.Ingredients
- 1 cup water
- 1/2 cup butter, cubed
- 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 large eggs
- Caraway seeds
CORNED BEEF FILLING: - 2 packages (8 ounces each) cream cheese, softened
- 2 packages (2 ounces each) thinly sliced deli 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
- 1/8 teaspoon garlic powder
- 10 small pimiento-stuffed olives, chopped
Instructions
- 1. Preheat oven to 400°. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
- 2. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
- 3. In a large bowl, combine the first 8 filling ingredients. Stir in olives. Split puffs; add filling.
Nutrition Facts
1 appetizer: 78 calories, 7g fat (3g saturated fat), 29mg cholesterol, 108mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.