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 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
Directions: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. Remove from heat; beat in eggs all at one time, beating until smooth. 4. Drop batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Sprinkle with caraway seeds. Bake for 18 to 20 minutes or until golden. Transfer to wire racks and immediately cut a slit in each puff to allow steam to escape; cool. 5. For filling, combine the first eight ingredients; mix well. Stir in olives. Split puffs; spoon in filling. Refrigerate. |