Beer Puffs with Corned Beef Filling are a delicious appetizer to add to your party menu.
I made these Beer Puffs many years ago when we were invited to a friend’s Super Bowl party. I remember them being such a hit at that party because they were an appetizer that was so different than what anyone else had brought. The recipe makes two dozen, and they were gobbled up rather quickly. They’re good Game Day food!
How to make Beer Puffs:
It might seem complicated and scary to make the puffs, but it’s actually very easy! In a saucepan, you’ll combine beer (any beer that you enjoy) and butter. Once the butter is melted, you’ll stir in flour and salt. That mixture is cooked until the batter begins to pull away from the sides of the pan. At that point, you’ll take it off the heat and let it cool for a bit. Then you’ll beat in 4 eggs, one at a time, until the dough is shiny. Spoonfuls of the batter are then baked, and that’s it!
These beer puffs may be made a day or two ahead of serving time. Just prepare them and keep them refrigerated until you’re ready to stuff them with the filling. If you have kitchen scissors (the kind that are used exclusively for food prep in your kitchen), it’s easiest to use those and snip each of the puffs open (or in half). If you don’t own kitchen scissors, don’t worry! You can use a serrated knife to open up the puffs.
How to make the corned beef filling:
You don’t have to make homemade corned beef for this recipe. Just go to your market’s deli and ask for corned beef. You will need 2 cups of chopped corned beef for this recipe, so I’d ask for about 3/4 pound to use and then just enjoy any leftovers. The chopped corned beef is combined with chopped onion, mayonnaise, spicy brown mustard and a little bit of horseradish. This mixture can be combined and then stored in the refrigerator until party time. Just before serving, use the filling to stuff the beer puffs.
I love these served with a little dish of honey mustard for spooning alongside. They’re so good, and it’s nice to have an appetizer on the table that isn’t your typical party food.
Let me know if you try them, and how they are received by your guests. Enjoy!
Here are a few more recipes featuring beer that you might like to try:
- Spicy Beer Pickles
- Beer Battered Fish Tacos with Baja Sauce
- Beef and Dark Beer Chili
- Beer Can Chicken
- Apple Beer Bread
- Beergaritas
- Beer and Bacon Dip
- Guinness Beer Battered Onion Rings
Beer Puffs with Corned Beef Filling
Ingredients
PUFFS:
- 1 cup beer (your favorite)
- 1/2 cup (1 stick) unsalted butter
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 4 large eggs
FILLING:
- 2 cups finely chopped deli corned beef
- 2 tablespoons finely chopped onion
- 2 tablespoons mayonnaise
- 2 tablespoons spicy brown mustard
- 1/4 teaspoon prepared horseradish
Instructions
PREPARE THE PUFFS (can be made ahead):
- In a medium saucepan, bring the beer and butter to a boil. When the butter is melted, add the flour and salt. Cook this over low heat, stirring constantly, until the mixture pulls away from the sides of the pan. Remove from heat and let cool slightly.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat mat (or spray lightly with cooking spray).
- Use an electric hand mixer to beat the eggs into the beer batter mixture one at a time until the dough is shiny. Drop by teaspoonfuls 1 inch apart on the prepared baking sheet (or use a small cookie scoop). Bake for 10 minutes. Reduce the temperature to 350 and bake an additional 10 minutes. Let cool. Split the puffs with kitchen scissors and refrigerate until ready to fill.
PREPARE THE FILLING:
- Combine all of the filling ingredients and chill.
- Spoon the filling into the puffs. Cover and refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
