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Thread: Rye Party Puffs

  1. #1
    Deal GURU
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    Aug 2008
    outside Philadelphia, PA
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    Default Rye Party Puffs

    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 eggs
    Caraway seeds
    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
    In a large 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 balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
    Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
    In a large mixing bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.

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