-
-
My review
Stuffed Baby Yorkies
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."
Added to shopping list.
Go to shopping list.
Ingredients
47 m servings 214 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 214 calories; 16.7 g fat; 10.2 g carbohydrates; 6.3 g protein; 74 mg cholesterol; 349 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2424 Ratings
-
-
-
-
-
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
Most helpful
Most positive
Least positive
Newest
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 ...
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
12/30/2010
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...
12/28/2008
These are well worth the time with a prime rib roast. Makes an awsome presentation and an excellent Christmas dinner.