Stuffed Baby Yorkies

Stuffed Baby Yorkies

19 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    47 m
AvelaineS
Recipe by  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

Adjust Servings

Original recipe yields 12 servings

Directions

  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 (19)

Rate This Recipe
Kristen
20

Kristen

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....

MBIF
13

MBIF

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.

akd
12

akd

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!

More Reviews

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 84 mg
  • 28%
  • Sodium
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Stuffed Leg of Lamb

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Stuffed Tenderloin Roast with Currant Sauce