Stuffed Baby Yorkies Recipe -
Stuffed Baby Yorkies Recipe
  • READY IN 47 mins

Stuffed Baby Yorkies

Recipe by  

"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 Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    47 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 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....

Most Helpful Critical Review
Jun 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

Oct 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.

Oct 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!

Dec 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 into small pieces and added a bit of horse radish cream and others I added some grainy mustard. Both were delious.

Jan 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!

Dec 28, 2008

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

Dec 21, 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 are so good! They almost end up like a dumpling, it was amazing that something so good could come from so few ingredients!!


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 349 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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