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  December 19, 2014
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St. Patrick's Day Recipes - Ladd's Corned Beef Puffs
Irish Food Ideas - Appetizers

Home > Holidays > St. Patrick's Day > Irish Recipes > Appetizers > Ladd's Corned Beef Puffs

If you are cooking corned beef for your dinner use small portion to make this filling instead of the deli corned beef. It will take 1/2 to measure out the same amount. Onions can also be added in place of the olives if you prefer.

Product: St. Patrick's Day Recipes for Kids
Category: Irish Food Ideas - Appetizers

 
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Ladd's Corned Beef Puffs

Ingredients:

  • 1/2 C flour
  • 1/2 C rye flour
  • 2 t parsley flakes
  • 1/4 t salt
  • 1/2 t + 1/8 t garlic powder, divided
  • 1 C of water
  • 1/2 C butter
  • 4 large eggs, well beaten
  • 1/4 C caraway seeds
  • 2 (8 oz.) pkgs. cream cheesed softened
  • 1/2 C mayonnaise
  • 1/4 C sour cream
  • 2 T chives, minced
  • 1 t horseradish mustard
  • 2 (2 ½ oz.) pkgs. deli styled corned beef, chopped
  • 10 green olives, chopped

Preparation:

  1. Set the oven temperature to 400 degrees and allow the oven to heat while preparing the puffs.
  2. Place both types of flour in a mixing bowl.
  3. Add the parsley flakes and salt.
  4. Sprinkle in the 1/2 t of the garlic powder.
  5. Toss to combine the ingredients together well then set aside.
  6. Pour the water into a small saucepan.
  7. Add the butter and place the saucepan over medium heat.
  8. Bring the water to a brisk boil and allow the butter to melt.
  9. Carefully add the flour mixture and stir until balls begin to form.
  10. Remove the pan from the heat and carefully stir in the eggs until well combined.
  11. Grease a large cookie sheet well.
  12. Drop the dough mixture by a tablespoon onto the prepared cookie sheet about 2 inches apart.
  13. Sprinkle the caraway seeds over the top of each dough mound.
  14. Bake 18 minutes or until a nice golden brown.
  15. Remove to wire racks and cut a small slit in the side of each puff to allow the steam to escape.
  16. Place the softened cream cheese into a medium size mixing bowl.
  17. Fold in the mayonnaise and sour cream until well combined and the mixture is smooth.
  18. Add the chives and mustard and blend the ingredients together well.
  19. Fold the corned beef into the mixture until completely combined through the mixture.
  20. Add the olives and blend in well.
  21. Cut each puff in half with a sharp knife beginning where you made the original slit.
  22. Spread the filling onto the bottom half of each puff.
  23. Place the top half back on the bottom half of each puff.
  24. Refrigerate for at least 30 minutes before serving.

Serves: 24

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