Miniature pastry puffs filled with a savory corned beef filling.

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:

2 (8-ounce) packages cream cheese, softened

2 (2 1/2-ounce) packages 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

1. Preheat oven to 400°F (205°C).
2. In a small bowl combine flours, parsley, garlic powder and salt; set aside.
3. 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.
4. Remove from heat; beat in eggs all at one time, beating until smooth.
5. Drop batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Sprinkle with caraway seeds.
6. 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.
7. For filling, combine the first eight ingredients; mix well. Stir in olives. Split puffs; spoon in filling. Refrigerate.

Makes 4 1/2 dozen appetizers.