Party Corned Beef Puffs Recipes

PARTY CORNED BEEF PUFFS

Steps:

• Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
• Preheat an oven to 450 degrees F (230 degrees C).
• In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
• When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

RYE PARTY PUFFS

Steps:

• In a 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 ball forms.
• Remove from the heat; let stand for 5 minutes.
• Beat in eggs one at a time until smooth.
• Drop the batter by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
• Sprinkle with caraway seeds.
• Bake at 400º for 18-20 minutes or until golden.
• Remove to wire racks.
• Immediately cut a slit in each puff crossways through center, but not all the way through, to allow steam to escape. (The top will open up like a cap.).
• Let cool.
• In a mixing bowl, mix well the first 8 ingredients, then stir in olives.
• Open puffs, stuff with filling, lightly close tops of puffs over filling.
• Cover, chill til serving.
• Makes 4 1/2 dozen.

RYE PARTY PUFFS

Steps:

• 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.

BEER PUFFS WITH CORNED BEEF FILLING

Steps:

• The day before: Bring beer and butter to a boil. When butter is melted, add flour and salt. Cook this over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Remove from heat.
• Preheat oven to 450 degrees F.
• Beat in eggs one at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on a lightly greased cookie sheet. Bake for 10 minutes. Reduce temperature to 350 and bake an additional 10 minutes. Let cool. Split with scissors and refrigerate until ready to fill.
• Prepare filling: Combine all filling ingredients and chill.
• When ready to serve spoon the filling into the puffs and put on a platter.

PARTY PUFFS

Steps:

• In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely., In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers.