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Stuffed Baby Yorkies

Stuffed Baby Yorkies

Name: Stuffed Baby Yorkies
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 12 servings
Ingredients: 5 eaches eggs; 1 cup milk; 1 cup all-purpose flour; 1 teaspoon salt; ¾ cup canola oil; 4 ounces cooked roast beef, thinly sliced (may use leftovers or from deli); ¼ cup prepared horseradish; 1 cup canned au jus gravy, heated

Rating: 4.23 stars

30 Ratings
29 Reviews
7 Photos

This is my take on a favorite pub appetizer: mini Yorkshire puddings stuffed with roast beef and horseradish. They are delicious served hot with au jus. Or leave them unstuffed and serve as traditional Yorkshire pudding.

By AvelaineS

Recipe Summary

prep:

15 mins

cook:

12 mins

additional:

20 mins

total:

47 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

5 eaches eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
¾ cup canola oil
4 ounces cooked roast beef, thinly sliced (may use leftovers or from deli)
¼ cup prepared horseradish
1 cup canned au jus gravy, heated

Directions

Step 1

Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes.

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Step 2

Preheat oven to 400 degrees F (200 degrees C).
Step 3

Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
Step 4

Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
Step 5

Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.

Nutrition Facts

Per Serving:

214.4 calories; 6.3 g protein; 10.2 g carbohydrates; 74.4 mg cholesterol; 349.3 mg sodium. Full Nutrition

Reviews (29)

Most helpful positive review

Kristen

01/29/2008

These tasted GREAT and everyone loved them! The only thing i have to say - BE CAREFUL! The oil overflowed into the oven so we pulled them out a few min early which was fine for the yorkies but the next time i turned on the oven the entire inside went up in flames.... So I definitely would like to recommend this recipe just maybe use a little less oil.... Read More

Helpful

(24)

Most helpful critical review

gizzysmom

06/14/2010

I strongly recommend finding a yorkshire pud recipe that uses less eggs and lets the batter rest long enough for the flour to blend better with the liquids. Way too eggy Read More

Helpful

(5)

30 Ratings

5 star values: 17
4 star values: 8
3 star values: 2
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kristen

01/29/2008

Helpful

(24)

Kristen

01/29/2008

Helpful

(24)

MBIF

10/02/2008

This was great! I used leftover pot roast and it worked wonderfully. It did take significantly longer than 12 minutes to brown though and I agree with the other reviewer about using a little less oil. Aside from that four thumbs up -- my husband and I both enjoyed our meal. Read More

Helpful

(13)

akd

10/16/2008

This was a great recipe! I followed the other reviews and only used 1/2tbsp of oil in each cup. The oil didn't overflow this way. It was very yummy! Read More

Helpful

(12)

95ttoplt1

12/26/2008

pretty decent recipe I used the 1/2 tbsp as well and got 3 rounds with out adding any more oil. I didn't have any roast beef so I just baked a steak in some spices and red wine and then cut it into small pieces and added a bit of horse radish cream and others I added some grainy mustard. Both were delious. Read More

Helpful

(6)

Chels

03/10/2014

I made this with about 2 cups of thinly sliced left over roast beef. I added about 4 teaspoons of horseradish to the beef and tossed it all together to lightly coat the roast beef. I also had some left over onion gravy from Sunday dinner that I used on top of the cooked Yorkies. I used my own Yorkshire pudding recipe (1/2 cup milk 1/2 cup flour pinch of salt and 2 large eggs) which fills exactly one 12-hole muffin tin to my desired amount. I put the batter in the fridge for about 20 mins. I did not use oil - instead I lightly greased the whole tin with lard (using wax paper). I preheated the oven to 450 F and stuck the muffin tin in there for about 10 minutes. Right out of the oven I evenly distrubted all of my batter in the 12 holes of the tin then evenly distributed all of the beef/horseradish mixture in the 12 holes. I baked it for about 15 minutes (until about 2" higher than the top of the tin and the tips were heavily browned). Then topped the Yorkshire puddings with my leftover onion gravy. A hit! Thanks for a great idea / base recipe! Read More

Helpful

(6)

EMPRESSMU

01/03/2011

I was looking for a way to eat up some of our leftover Christmas prime rib and this recipe was PERFECT!!! I made 6 since I wasn't sure my little ones would like them but they did too! My only pointer would be to put the muffin tin on top of a jellyroll pan because some of the oil spilled over. Thank you for sharing this recipe! Will make again and again! Read More

Helpful

(5)

gizzysmom

06/14/2010

I strongly recommend finding a yorkshire pud recipe that uses less eggs and lets the batter rest long enough for the flour to blend better with the liquids. Way too eggy Read More

Helpful

(5)

Lyn Wallerstedt Cocks

12/29/2008

These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner. Read More

Helpful

(4)

Maddy Leitch

05/04/2009

Easy easy recipe! I wanted something a little different and didn't have the time to create my own recipe - this fit the bill perfectly and saved me alot of time Read More

Helpful

(3)

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Nutritional Information

Stuffed Baby Yorkies

Servings Per Recipe: 12
Calories: 214.4

% Daily Value *

protein: 13 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 26 %

saturated fat: 10 %

cholesterol: 25 %

vitamin a iu: 3 %

niacin equivalents: 13 %

vitamin b6: 3 %

vitamin c: 3 %

folate: 8 %

calcium: 4 %

iron: 6 %

magnesium: 4 %

potassium: 4 %

sodium: 14 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Stuffed Baby Yorkies

1 of 29

All Reviews

Kristen

01/29/2008

Helpful

(24)

Kristen

01/29/2008

Helpful

(24)

MBIF

10/02/2008

Helpful

(13)

akd

10/16/2008

This was a great recipe! I followed the other reviews and only used 1/2tbsp of oil in each cup. The oil didn't overflow this way. It was very yummy!

Helpful

(12)

95ttoplt1

12/26/2008

Helpful

(6)

Chels

03/10/2014

Helpful

(6)

EMPRESSMU

01/03/2011

Helpful

(5)

gizzysmom

06/14/2010

I strongly recommend finding a yorkshire pud recipe that uses less eggs and lets the batter rest long enough for the flour to blend better with the liquids. Way too eggy

Helpful

(5)

Lyn Wallerstedt Cocks

12/29/2008

These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner.

Helpful

(4)

Maddy Leitch

05/04/2009

Easy easy recipe! I wanted something a little different and didn't have the time to create my own recipe - this fit the bill perfectly and saved me alot of time

Helpful

(3)