Rye Party Puffs with Corned Beef Filling

PUFFS:
1 cup water
1/2 cup butter or margarine
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 1/2 ounces each) 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 small stuffed olives, chopped

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 a time. Beat until smooth.

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

Bake at 400 degrees 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
Source: Linda Leavy, 2001