Ingredients
1 cup water1/2 cup butter, cubed1/2 cup all-purpose flour1/2 cup rye flour2 teaspoons dried parsley flakes1/2 teaspoon garlic powder1/4 teaspoon salt4 large eggs, room temperatureCaraway seedsCORNED BEEF FILLING:2 packages (8 ounces each) cream cheese, softened2 packages (2 ounces each) thinly sliced deli corned beef, chopped1/2 cup mayonnaise1/4 cup sour cream2 tablespoons minced chives2 tablespoons diced onion1 teaspoon spicy brown or horseradish mustard1/8 teaspoon garlic powder10 small pimiento-stuffed olives, chopped
Preparation
Preheat oven to 400°. 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 ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large bowl, combine the first 8 filling ingredients. Stir in olives. Split puffs; add filling.
