Rye Party Puffs

Ingredients

* 1 cup water

* 1/2 cup butter, cubed

* 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 ounces each) thinly sliced deli 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 pimiento-stuffed olives, chopped

Directions

* In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls 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 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° 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 large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate. Yield: 4-1/2 dozen.