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My review
Stuffed Baby Yorkies
4
AvelaineS
"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."
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Ingredients
47 m servings 214Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
- 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.
- 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.
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Reviews
Read all reviews 2627 Ratings
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Most helpful positive review
1/29/2008
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, ...
Most helpful critical review
6/14/2010
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
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1/29/2008
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, ...
10/2/2008
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 l...
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!
3/10/2014
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 so...
12/25/2008
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 ...
12/30/2010
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 po...
6/14/2010
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
12/28/2008
These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner.
12/19/2009
When I first took these out of the oven they smelled kind of eggy and I wasn't too sure about the texture but.........Wow!! I have never had Yorkshire pudding before so I can't compare but they ...