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APPETIZER
FINGER FOODS:
Beer Puffs with Corned Beef Filling
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Beer
Puffs with Corned Beef Filling |
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A fabulous
appetizer that may be prepared a day ahead...
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PUFFS: |
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1
cup |
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beer |
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¼
lb |
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butter |
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1
cup |
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flour |
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½
tsp |
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salt |
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4
large |
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eggs
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FILLING: |
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2
cups |
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finely chopped deli corned beef |
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2
Tbs |
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finely chopped onion |
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¼
tsp |
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prepared horseradish |
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2
Tbs |
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gourmet mustard |
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2
tsp |
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mayonnaise |
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1 |
The day
before: Bring beer and butter to a boil. When
butter is melted, add flour and salt. Cook this
over low heat, stirring constantly, until the
mixture pulls away from the sides of the pan.
Remove from heat. |
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2 |
Preheat oven
to 450 degrees F. |
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3 |
Beat in eggs
one at a time until dough is shiny. Drop by
teaspoonfuls 1 inch apart on a lightly greased
cookie sheet. Bake for 10 minutes. Reduce
temperature to 350 and bake an additional 10
minutes. Let cool. Split with scissors and
refrigerate until ready to fill. |
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4 |
Prepare
filling: Combine all filling ingredients and
chill. |
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5 |
When ready
to serve, fill puffs with filling. Cover and
refrigerate. |
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Print this Recipe
Rate
this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "Made these for our Super Bowl party this
year. They were gobbled up! I served them with a bit of
honey mustard dijon, and they were a perfect finger food."
-Rancho Santa Fe, CA
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