My Award Winning Rye Party Puffs

Kelly Williams


Perfect little bites for Super Bowl Sunday and St. Patrick's Day parties! I came up with this recipe years ago, and it won in Taste of Home magazine and Better Homes and Gardens magazine. It makes a lot, but they disappear FAST! Enjoy!

(Photo taken by Taste of Home magazine when they featured my recipe)


★★★★★ 3 votes

Makes about 4 1/2 dozen
20 Min
20 Min


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1 cup
1/2 cup
butter (1 stick)
1/2 cup
regular flour
1/2 cup
rye flour
1/2 tsp.
garlic powder
2 tsp.
dried parsley flakes
1/4 tsp.
caraway seeds, optional if you don't like them


2 (8 oz.)
pkgs. cream cheese
(2 1/2 oz.) pkgs. corned beef, finely chopped
1/2 cup
mayo, i use hellmann's
1/4 cup
sour cream
2 Tbl.
finely chopped chives
2 Tbl.
finely chopped onion
1 tsp.
spicy brown or horseradish mustard
1/2 tsp.
garlic powder
pimiento-stuffed green olives, chopped

How to Make My Award Winning Rye Party Puffs


  • 1For pastry puffs:
    In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir quickly until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs one at a time until smooth. Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with caraway seeds. Bake at 400ยบ for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff crossways through center, but not all the way through, to allow steam to escape. (The top will open up like a cap.)Let cool.
    For filling:
    In a mixing bowl, mix well the first 8 ingredients, then stir in olives. Open puffs, stuff with filling, lightly close tops of puffs over filling.
    Cover, chill til serving. Makes 4 1/2 dozen.
  • 2*Tip: If pastry puffs start to fall when you take them out of the oven, pop them right back in, they weren't done enough. They will immediately poof back up and then bake 2-3 minutes longer. Everyone's ovens are different!

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