The supreme cheese-laden comfort dish! There are as many variations of this meal as there are bakers, and Utah funerals made it famous. Over the years, I’ve tried a lot of them, but my mom’s is the best since it’s never soupy and is flavorful. Some people top it with breadcrumbs or broken crackers. It’s not healthy; instead, it’s a greasy, cheesy paradise. That’s probably why funeral potatoes are sometimes called “potatoes au gratin on steroids.”
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 48 puffs |
Ingredients
- 2 ½ cups finely chopped deli corned beef
- 2 tablespoons chopped onion
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- ¼ teaspoon prepared horseradish
- 1 cup beer
- ½ cup butter
- 1 cup flour
- ¼ teaspoon salt
- 4 eggs
Instructions
- 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.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 516 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
You have to try these! So easy and yet look like you have spent a lot of time preparing them. I agree, they need more mayo, I used 4T but I like mayo. I think the puffs would also work with ham, shrimp, egg salad, chicken salad or tuna nicely. I put about 1 heaping T in each puff.
I made them for a party. This recipe makes about 2 dozen, and my plate was empty early on! I got lots of compliments! Originally I was just going to use the corned beef spread on Ritz crackers. The ‘puff’ part frightened me. I’m not a baker, and have never done anything with dough besides roll it out of a can. In reading the puffs recipe, it didn’t sound difficult and I had the ingredients on hand, so I figured why not? I will tell you the puffs were very easy to make, turned out delicious, and make a terrific presentation when you put this plate down. The dough is sticky but manageable. When dropped by teaspoon onto the baking sheet, they tend to have points and irregular shapes. Not bad, but next time I may try forming them a little bit. I did add a wee bit more mayo and horseradish to the corned beef, but otherwise followed the recipe exactly. The corned beef spread is tasty too! Nice to make it ahead of time too! Thank you for a super recipe!
how does one sustitute beer, great recipe except for beer, a no no in our diet as a muslim
These are fantastic!! Since there were no reviews I made them exactly as written. The puffs are light and airy and the filling is delicious. The dijon and hint of horseradish makes the cool filling refreshing. I will definitely make these again! Thanks for a great and easy recipe.