Rye Party Puffs

Ingredients

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
caraway seeds
2 packages (8ounces each) cream cheese, softened
2 packages (2 1/2 ounces each) thinly sliced cooked corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small stuffed olives, chopped

Instructions

YIELD: 4 1/2 dozen. 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. Beat until smooth. Drop batter by rounded teaspoonfuls 2" 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 mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.