RECIPE: Gotta Love It When A Plan Comes Together
On another thread Annie posted a recipe for Rye Party Puffs with Corned Beef Filling. I suggested, at the time, that with a few modifications you would wind up with mini-Reubens.
I'm pleased to say that I've since tried it, and it worked even better than expected. So, for anyone interested, here's the procedure. Items marked with a(*) represent changes to Annie's otherwise great recipe:
For the puffs:
1 cup water
1 stick butter
1/2 cup each all-purpose and rye flour
1 cup grated Swiss cheese (* added)
1/2 tsp garlic powder
1/4 tsp salt
(* recipe called for 2 tsp dried parsley, which was omited)
Preheat oven to 400.
In a saucepan over medium hneat, bring water and butter to a boil. Add both flours, garlic, and salt all at once. Cook, stirring, until a smooth ball forms. Remove from heat. Beat in eggs, one at a time, until smooth.
Drop the batter by double-tbls (* original makes smaller puffs using runded teaspoonfuls) onto greased baking sheet, spacing about 2" apart. Sprinkle with caraway seeds. Bake for 18-20 minutes or until golden. Remove to wire racks to cool (*original said to cut a slit in each pull to allow steam to escape, but I find this step unnecessary).
Note: Brushing the puffs with milk before sprinkling with caraway seeds should result in a shinier, more crusty top.
for the filling
1 pkg whipped cream cheese (* re: 2 8-oz pkg)
3 1/2 oz diced corned beef (*re: 2 packages)
1/2 cup mayonnaise
2 tbls chopped onion
1 tsp spicy brown mustard
pinch garlic powder
1/2 cup well wrung kraut (*replaces chopped olives)
(*Original called for minced chives, which I thought unnecessary, and 1/4 cup sour cream, which I left out merely because I forgot to include it.)
Combine all the ingredients in a mixing bowl. Split puffs. Spread with filling. Serve immediately or refrigerate until needed.
So there you go. Not quite a Reuben. But close enough. And a great party dish. Or, as we used them, as a soup & sandwich meal.