Mini Yorkshire Puddings are filled with roast beef and horseradish sauce. Mini comfort-food eat that are perfect for entertaining and parties.
These Mini Roasted Beef Yorkshire Pudding Bites came about when planning my holiday entertaining menu. I’ll be serving them alongside Cheese Chive and Rosemary Puffs and Pear Ginger Champagne Cocktail.
A fun, British-style appetizer (inspired by my Roast Beef Dinner) that are essentially comfort food in a bite. If you don’t know what Yorkshire Pudding is, then you must know popovers are. They use the same batter and are cooked the same way.
I use a mini muffin tin, you can find one you like anywhere on the internet from your favorite shopping website.
Dill for garnish
In this case, the dill is not just a garnish. Not only does it give a little color and make them look elegant, the dill is a delicious flavor addition that pairs perfectly with the roast beef and horseradish sauce. Don’t skip this, it makes all the difference.
Yorkshire Pudding shaping tip
These Yorkshire Puddings take on a life of their own in the oven. They will bake in all different shapes, no two are alike and they never come out the same way each time. Normally when you make large ones, they’re going on a dinner plate with roast beef and don’t have to look any special way, but for this dish, we want them looking appealing to the eye.
For these Mini Roast Beef Yorkshire Pudding Bites, we want them to be ‘pretty’ canapés, hors oeuvres (whatever you want to call them). They should look appetizing for display and eventually eating so you want them to stand upright and not leaning to the side like they tend to do.
Mini Roast Beef Yorkshire Pudding Bites
When they come out of the oven and are cool enough to handle, don’t be afraid to manipulate them into the right shape. You also what then hollow in the center for the roast beef. Don’t be too rough, but just enough to get them to look the way you want.
Entertaining is all about being able to make things in advance so all you have to do is assemble. The Yorkshire puddings can be made the day before then simply spread them on a baking sheet to reheat for 10 minutes at 350°F/180°C right before serving.
To make life easy, you can buy the roast beef sliced from the deli and use your favorite store-bought horseradish sauce.
- 1 large egg, room temperature
- 2/3 cup (85 grams) all-purpose flour
- 2/3 cup (157 ml) milk
- Vegetable oil
- Slices roast beef
- Horseradish sauce
- Fresh dill
- To a large bow add the bray and salt. Whisk while slowly drizzling in the milk until there are no lumps. Whisk in the egg. Refrigerate for 30 minutes.
- Preheat oven to 425°F/220°C with rack in the center of the oven and place your CLEAN muffin pan in the oven to heat.
- Once the oven is up to temperature, add a few drops of oil to each of the muffin tray cups and place back in the oven. Heat for 10 minutes until you just start to see the oil smoke.
- Slide the oven rack out of the oven and carefully fill each cup halfway with the batter. Carefully slide the pan back into the oven and bake for 8-10 minutes until browned and puffed. Do not open the door before they are done.
- Remove from the oven and place them on a cooling rack. When they are cool enough to handle, shape them so they are able to stand upright.
- Take a little slice of roast beef and fill each one. Add a little horseradish sauce on top of each then add a little fresh dill. Serve immediately.