Miniature pastry puffs filled with a savory corned beef filling.

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Name: Corned Beef Rye Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 54
Cuisine: not set
Ingredients: 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; 1 cup water; 1/2 cup butter or margarine; 4 large eggs beaten; Caraway seeds; Corned Beef Filling:; 16 oz cream cheese softened; 5 ounces thinly sliced cooked 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 green stuffed olives chopped

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INGREDIENTS

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
1 cup water
1/2 cup butter or margarine
4 large eggs ; beaten
Caraway seeds
Corned Beef Filling:
16 oz cream cheese ; softened
5 ounces thinly sliced cooked 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 green stuffed olives ; chopped

Servings

INSTRUCTIONS

Preheat oven to 400°F (205°C).

In a small bowl combine flours, parsley, garlic powder and salt; set aside.

In a saucepan over medium heat, bring water and butter to a boil. Add flour mixture all at once; stir until a smooth ball forms.

Remove from heat; beat in eggs all at one time, beating until smooth.

Drop batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Sprinkle with caraway seeds.

Bake for 15 to 18 minutes or until golden. Transfer to wire racks and immediately cut a slit in each puff to allow steam to escape; cool.

For filling, combine the first eight ingredients; mix well. Stir in olives. Split puffs; spoon in filling. Refrigerate.

NOTES

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Corned Beef Rye Puffs

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
1 cup water
1/2 cup butter or margarine
4 large eggs beaten
 Caraway seeds
 Corned Beef Filling:
16 oz cream cheese softened
5 ounces thinly sliced cooked 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 green stuffed olives chopped

Preheat oven to 400°F (205°C).
In a small bowl combine flours, parsley, garlic powder and salt; set aside.
In a saucepan over medium heat, bring water and butter to a boil. Add flour mixture all at once; stir until a smooth ball forms.
Remove from heat; beat in eggs all at one time, beating until smooth.
Drop batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Sprinkle with caraway seeds.
Bake for 15 to 18 minutes or until golden. Transfer to wire racks and immediately cut a slit in each puff to allow steam to escape; cool.
For filling, combine the first eight ingredients; mix well. Stir in olives. Split puffs; spoon in filling. Refrigerate.

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 54 Servings

Calories: 83
Calories from Fat: 56 (67%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.3g
Cholesterol 46.2mg		14 %
Sodium 82.6mg		3 %
Potassium 43.3mg		1 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 4.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 83

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