- 2 1/2 cups finely chopped deli corned beef
- 2 tablespoons chopped onion
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1/4 teaspoon prepared horseradish
- 1 cup beer
- 1/2 cup butter
- 1 cup flour
- 1/4 teaspoon salt
- 4 eggs
- 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.