Corned beef isn’t just for St. Patrick’s Day. Here’s a recipe for a tasty corned beef appetizer that’s easy to make – any time of year!
Corned Beef Puffs
1 cup water
1/2 cup butter
1/2 cup all-purpose flour
1/2 cup rye flour
2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp salt
2 (8-oz) packages cream cheese
2 (2 1/2-oz) packages cooked corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp minced chives
2 Tbsp diced onion
1 tsp spicy brown mustard
Boil water and butter in a saucepan over medium heat.
Stir in flours, parsley, garlic powder and salt until it forms a ball. Remove from heat and let stand for five minutes.
Add eggs, one at a time, beating until smooth.
Drop by rounded teaspoonfuls onto a greased or parchment-lined baking sheet.
Sprinkle with caraway seeds and bake for 15-20 minutes at 400 degrees. When golden brown, remove from oven and immediately cut a deep slit in each puff.
Combine all ingredients for the filling and fill the puffs. Refrigerate until ready to serve.
The really great thing about these is that they last a couple days in the refrigerator, so you can prepare them ahead of time if you have a busy week. They also transport well, and the interesting mix of flavors makes people think you went to a lot of effort in the kitchen. These corned beef puffs are the perfect addition to a Sunday brunch or family picnic (especially when you’re trying to impress the in-laws)!