Posted by luvtocook at recipegoldmine.com May 2, 2001
Dough 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
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: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs. I use a pastry bag less sticky with dough to make puffs.
