Rye Puffs with Corned Beef

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
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
4 eggs
Caraway seeds

Filling:
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

rye puff recipe

Boil water and butter in a saucepan over medium heat.

corned beef appetizer recipe

Stir in flours, parsley, garlic powder and salt until it forms a ball. Remove from heat and let stand for five minutes.

corned beef pastry appetizer

Add eggs, one at a time, beating until smooth.

rye puff pastry recipe

Drop by rounded teaspoonfuls onto a greased or parchment-lined baking sheet.

rye pastry caraway seeds

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.

corned beef appetizer filling

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)!