Rye Party Puffs

[rtebalt]

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
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
Directions:
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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