Ingredients
-
-
1
-
1/4
-
1
-
1/2
-
4
-
-
2
-
2
-
1/4
-
2
-
2
-
-
-
Directions
Beer Puffs With Corned Beef Filling, I had these at a friends and got the recipe she made them two-bite sized, These turned out very nice We had them for a small party and everyone enjoyed them A couple of notes for those who are not as familiar with cooking as I am I would suggest stating what type of flour, all purpose or self risingI am not sure why you said to make the puffs the day before, they took no time and were done and cooled in less than 1 hour and filled Also, what type of horseradish and mustard prepared or not; and for the mustard, yellow, dijon or stone groundJust a couple of thoughts Otherwise, they came out very nice A little salt and pepper was needed as well But very tasty and well enjoyed Made for PAC 2011 , I had these at a friends and got the recipe she made them two-bite sized
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Steps
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1
Done
|
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. |
|
2
Done
|
Preheat Oven to 450 Degrees F. |
|
3
Done
|
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. |
|
4
Done
|
Prepare Filling: Combine All Filling Ingredients and Chill. |
|
5
Done
|
When Ready to Serve Spoon the Filling Into the Puffs and Put on a Platter. |
