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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 54 |
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These are pretty enough for a social gathering yet also hearty enough to snack on while watching football. For a big crowd I'd double it because a platterful of these will disappear quick. 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 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:
1. 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.
2. 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.
3. In a large mixing bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.
4. Yield: 4-1/2 dozen.
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