Stuffed Baby Yorkies

Stuffed Baby Yorkies

22
AvelaineS 4

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

47 m servings 214 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
  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.
  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.

Reviews

22
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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

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, ...

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...

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!

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 ...

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

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...

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

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 ...

My husband and I love this dish. Thanks to the suggestions of the other reviews, I used half the amount of oil. So far, I've used leftover beef roast and pork roast as filler -- it's worth the...