MY AWARD WINNING RYE PARTY PUFFS
Perfect little bites for Super Bowl Sunday and St. Patrick's Day parties! I came up with this recipe years ago, and it won in Taste of Home magazine and Better Homes and Gardens magazine. It makes a lot, but they disappear FAST! Enjoy! (Photo taken by Taste of Home magazine when they featured my recipe)
Provided by Kelly Williams
Categories Other Snacks
Time 40m
Number Of Ingredients 20
Steps:
- 1. For pastry puffs: In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir quickly 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. For filling: 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.
- 2. *Tip: If pastry puffs start to fall when you take them out of the oven, pop them right back in, they weren't done enough. They will immediately poof back up and then bake 2-3 minutes longer. Everyone's ovens are different!
CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
RYE PARTY PUFFS
I can't go anywhere without taking along my puffs. They're pretty enough for a wedding reception yet hearty enough to snack on while the gang is watching football on television. A platter of these will disappear even with a small group. -Kelly Williams, La Porte, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 78 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 108mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PARTY PUFFS
For a substantial appetizer, you can't go wrong with mini sandwiches. Instead of serving egg or ham salad on ordinary bread, I like to present them on homemade puff pastry.-Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 7-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ROQUEFORT CREAM QUICHE
Make and share this Roquefort Cream Quiche recipe from Food.com.
Provided by AmandaInOz
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 265°F.
- In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
- Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
- Season to taste with salt and pepper.
- FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
- Serve hot, lukewarm or cold, cut in wedges.
Nutrition Facts : Calories 505.2, Fat 43.2, SaturatedFat 22.1, Cholesterol 198, Sodium 609.8, Carbohydrate 18.3, Fiber 1.2, Sugar 0.4, Protein 11.8
ROQUEFORT SAUCE
Steps:
- In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.
ROQUEFORT-CHIVE FILLING (FOR PARTYMINI-PUFFS)
Number Of Ingredients 4
Steps:
- In a small bowl mix cheeses, cream or milk and chives until well blended.
Nutrition Facts : Nutritional Facts Serves
More about "roquefort chive filling for partymini puffs recipes"
CHEESE AND CHIVE PUFFS | PACKED LUNCH RECIPES | GOODTO
From goodto.com
4/5 (298)Category Packed Lunch, SnackEmail [email protected]Total Time 40 mins
CHICKEN BOUCHEES (CHICKEN PUFFS) - THE FLAVOR BENDER
From theflavorbender.com
SAVORY CREAM PUFFS | BAKING FOR HAPPINESS
From baking4happiness.com
FILLETS MIGNONS WITH ROQUEFORT CHIVES SAUCE | GIANGI'S …
From giangiskitchen.com
TINY ROQUEFORT POPOVERS | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Author KalangeServings 12Total Time 35 mins
CREAM PUFFS RECIPE - SERIOUS EATS
From seriouseats.com
ROQUEFORT-CHIVE FILLING (FOR PARTYMINI-PUFFS) - DVO.COM
From dvo.com
RYE PARTY PUFFS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CREAM PUFFS WITH MASCARPONE CREAM FILLING - LISA'S DINNERTIME …
From lisasdinnertimedish.com
ROQUEFORT PUFFS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
ROQUEFORT CHEESE PUFFS - THE NEW YORK TIMES
From nytimes.com
HOW TO COOK - ROQUEFORT AND CHIVE PUFF PASTRY - YOUTUBE
From youtube.com
ROQUEFORT CREAM PUFFS | RECIPES
From oilvinegar.com
ROQUEFORT QUICHE RECIPE | MYRECIPES
From myrecipes.com
You'll also love