In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder, caraway seeds, and salt all at once; stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes. Beat in eggs, one at time, beat until smooth. Drop batter by rounded teaspoonfuls 2 inches apart onto greased baking sheet.

Bake at 400 degrees for 18-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape and let cool.

In a mixing bowl, combine all corned beef filling ingredients EXCEPT the olives. Mix well. Then gently stir in olives. Split puffs; add the filling. Refrigerate.