Rye Party Puffs

Rye Party Puffs (Photo by Taste of Home)

These are a pain to make, but they are soooo good!  Really great for baby or wedding showers.

Recipe by: Amy Bradt                                                                     Yield: 54 appetizers

Ingredients
For the 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
For the filling:
2 (8-ounce) packages cream cheese, softened
3 (2-ounce) package thinly sliced 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 inches apart onto greased or parchment lined baking sheets. Sprinkle with caraway seeds.  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. 

Notes
You can make the puffs and filling the night before, refrigerate, then assemble the next day.

Original recipe from: Taste of Home