Rye Party Puffs
Regis has to bring a dish for a potluck tomorrow. It's a nightmare trying to find a place to plug a crock pot in so we searched for a cold appetizer recipe that was different. Here's the result: rye party puffs. See below the recipe for comments.
Rye Party Puffs
Dough- Double this...you'll have plenty of filling!
1 cup water X 2 = 2 cups
1/2 cup butter X 2 = 1 cup
1/2 cup all-purpose flour X 2 = 1 cup
1/2 cup rye flour X 2 = 1 cup
2 teaspoons dried parsley flakes X 2 = 4 teaspoons
1/2 teaspoon garlic powder X 2 = 1 teaspoon
1/4 teaspoon salt X 2 = 1/2 teaspoon
4 eggs X 2 = 8 eggs
Caraway seeds
Corned Beef Filling
16 ounces 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 mustard
1/8 teaspoon garlic powder
10 small stuffed olives, chopped
Make the filling first. Put it in the refrigerator but make sure to take it out maybe an hour before you fill the dough balls. It needs to soften to make it easier to squirt out of the bag.
Preheat the oven to 400 degrees.
In a 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 ball forms. Remove from the heat; let stand for 5 minutes.
Beat in eggs, one at time. Beat until smooth.
Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets.
Sprinkle with caraway. Bake at 400 degrees F 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 mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.
Yield: 4 1/2 dozen.
NOTE: Not as much work as they sound. We used a ziploc bag because we don't own a pastry bag. It worked fine. Refrigerate until serving. Tasty spread if you're too lazy to make the puffs.
Rye Party Puffs
Dough- Double this...you'll have plenty of filling!
1 cup water X 2 = 2 cups
1/2 cup butter X 2 = 1 cup
1/2 cup all-purpose flour X 2 = 1 cup
1/2 cup rye flour X 2 = 1 cup
2 teaspoons dried parsley flakes X 2 = 4 teaspoons
1/2 teaspoon garlic powder X 2 = 1 teaspoon
1/4 teaspoon salt X 2 = 1/2 teaspoon
4 eggs X 2 = 8 eggs
Caraway seeds
Corned Beef Filling
16 ounces 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 mustard
1/8 teaspoon garlic powder
10 small stuffed olives, chopped
Make the filling first. Put it in the refrigerator but make sure to take it out maybe an hour before you fill the dough balls. It needs to soften to make it easier to squirt out of the bag.
Preheat the oven to 400 degrees.
In a 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 ball forms. Remove from the heat; let stand for 5 minutes.
Beat in eggs, one at time. Beat until smooth.
Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets.
Sprinkle with caraway. Bake at 400 degrees F 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 mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.
Yield: 4 1/2 dozen.
NOTE: Not as much work as they sound. We used a ziploc bag because we don't own a pastry bag. It worked fine. Refrigerate until serving. Tasty spread if you're too lazy to make the puffs.
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