Beer Puffs With Corned Beef Filling Food

PARTY CORNED BEEF PUFFS

Steps:

• Mix together the corned beef, onion, mustard, mayonnaise, and horseradish. Cover and refrigerate.
• Preheat an oven to 450 degrees F (230 degrees C).
• In a large pot, bring beer and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 10 minutes until golden brown. Centers should be dry.
• When the shells are cool, split the puffs and fill with the corned beef mixture. Refrigerate until ready to serve.

IRISH BEER CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
• Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
• Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
• Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
• Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
• Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
• Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
• Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
• Serve cheese puffs with spread.

BEER PUFFS WITH CRABMEAT FILLING

Steps:

• Preheat oven to 450°F.
• Bring beer and butter to boil. When butter melts, add flour and salt all at once.
• Cook over low heat, stirring until mixture leaves sides of pan. Remove from heat; beat in 1 egg at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on buttered baking sheet.
• Bake 10 minutes at 450°F Reduce temperature to 350°F; bake 10 minutes longer until browned and free of moisture.
• Cool, split and fill with crabmeat mixture or other desired filling.