Beer Puffs With Corned Beef Filling Recipe

Ingredients for Beer Puffs With Corned Beef Filling

• 1 cup beer
• 1/2 cup (1 stick) unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 large eggs
• 1 cup shredded corned beef
• Onions
• Horseradish
• Mustard
• 2 tablespoons mayonnaise

How to Make Beer Puffs With Corned Beef Filling

1. **Make the Choux Pastry (Day Before):** In a medium saucepan, combine 1 cup beer and 1/2 cup (1 stick) unsalted butter. Bring to a rolling boil over medium heat.
2. Once butter is melted, reduce heat to low. Add 2 cups all-purpose flour and 1 teaspoon salt all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool slightly.
4. Beat in 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Preheat oven to 450°F (232°C).
6. Line a baking sheet with parchment paper. Using a teaspoon or piping bag, drop rounded teaspoons of dough onto the prepared baking sheet, leaving 1 inch between each puff.
7. Bake for 10 minutes at 450°F (232°C).
8. Reduce oven temperature to 350°F (177°C) and bake for an additional 10-12 minutes, or until golden brown and puffed.
9. Remove from oven and let cool completely on a wire rack.
10. Once cooled, carefully split the puffs lengthwise with scissors or a small knife.
11. Refrigerate the puffs until ready to fill.
12. **Prepare the Corned Beef Filling:** In a medium bowl, combine 1 cup shredded corned beef, 1/4 cup finely chopped onion, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, and 1 tablespoon chopped fresh parsley. Season with salt and pepper to taste. Chill until ready to use.
13. **Assemble:** Just before serving, spoon the corned beef filling into the split puffs. Arrange on a platter and serve immediately.