Rye Party Puffs

RYE PARTY PUFFS

1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. salt
4 eggs
Caraway seeds

CORNED BEEF FILLING:

2 pkg. (8 oz. each) cream cheese, softened
2 pkg. (2 oz. each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp. minced chives
2 Tbsp. diced onion
1 tsp. spicy brown or horseradish mustard
1/8 tsp. garlic powder
10 small pimiento-stuffed olives, chopped

In a large saucepan over medium heat, bring water and butter to a boil. Add 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 inches apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees 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.