Savory Rye Snacks Recipes

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SAVORY RYE SNACKS

"I make the flavorful spread ahead of time and refrigerate it," reports Connie Simon, Reed City, Michigan. "Then all I have to do to have a quick snack is put it on the rye bread and bake."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 dozen.

Number Of Ingredients 8



Savory Rye Snacks image

Steps:

  • In a bowl, combine the onions, cheeses, mayonnaise, mushrooms and olives. Spread on bread slices and place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bubbly.

Nutrition Facts : Calories 242 calories, Fat 17g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 496mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

1 cup sliced green onions
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup mayonnaise
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped ripe olives
1/2 cup chopped pimiento-stuffed olives
1 loaf (1 pound) snack rye bread

SAVORY RYE SNACKS

Make and share this Savory Rye Snacks recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 4 dozen

Number Of Ingredients 8



Savory Rye Snacks image

Steps:

  • In a bowl, combine green onions, mayonnaise, cheeses, mushrooms and olives.
  • Spread on bread slices and place on ungreased baking sheets.
  • Bake at 350 degrees for 8-10 minutes or until bubbly.

1 cup sliced green onion
1 cup mayonnaise
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup chopped ripe olives
1/2 cup chopped pimento stuffed olive
1 loaf rye cocktail bread

SAVORY SNACKS

Provided by Food Network

Time 40m

Yield 20 cheese twists, 20 anchovy p

Number Of Ingredients 9



Savory Snacks image

Steps:

  • Egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined.
  • Preheat the oven to 400 degrees F (204 degrees C). Remove the puff pastry from the refrigerator. If you are only making 1 thing at a time, return the rest of the puff pastry to the refrigerator.
  • Cheese twists: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Use a rolling pin to roll the puff pastry into a 12 by 20-inch rectangle about 1/8-inch thick. Roll the dough thinly because it will rise in the oven. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the Parmesan cheese over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into 1-inch-wide strips from top to bottom. Flip each strip so that the cheese is on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving.
  • Anchovy puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Roll the dough into a 10 by 12-inch rectangle with the long side facing you and cut it in half from top to bottom. Use a pastry brush to coat 1 piece of the dough with egg wash. Lay the anchovy fillets spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the anchovies and mark each anchovy by pressing the dough on either side of each fillet. Use a sharp paring knife to cut between each puff pastry-covered fillet. Next, cut the filled strips in half from top to bottom to make small anchovy packets. Use a knife to score the top of the dough at a diagonal. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving.
  • Olive puffs: Place a piece of puff pastry on a lightly floured work surface and pat it into a rectangle. Use a rolling pin to roll the dough into a 10 by 12-inch rectangle and repeat the procedure of making anchovy strips using olives instead. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same.

Puff Pastry, store bought
2 large egg yolks
1 large egg
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
Pinch salt
Pinch freshly ground black pepper
10 (4-inch) anchovy fillets, drained
20 pitted olives

RYE CRUST FOR SAVORY PIES AND PASTRY (ADAPTED FROM RECIPE 243072

applydapply has kindly allowed me to post this rye version of her Recipe #243072 This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.

Provided by Chocolatl

Categories     Savory Pies

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5



Rye Crust for Savory Pies and Pastry (Adapted from Recipe 243072 image

Steps:

  • Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
  • Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
  • Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
  • Remove from bowl and form into two balls.
  • Flatten each ball slightly.
  • Wrap in plastic wrap and chill for about 10 minutes.
  • On a lightly floured surface, roll each ball out into a circle.
  • Use in any savory recipe that calls for pie crusts.

1 3/4 cups all-purpose flour
1/2 cup rye flour
3/4 teaspoon salt
13 tablespoons butter, cold, cut up (1 stick plus 5 tablespoons(or use 1/2 cup shortening and 5 tablespoons butter)
4 -7 tablespoons cold water

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