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Mini Yorkshire Puddings with Roast Beef and Creamy Horseradish Sauce

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  • Prep 40 min
  • Total 2 hr 30 min
  • Servings 12
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Looking for an appetizer that will rise to any occasion, literally? Look no further than these English pastries filled with roast beef and a tangy and tart horseradish cream. Grab your muffin tin, toss the batter in the oven and watch it grow, then stuff your puddings with yummy beef and cream.
by: Tablespoon Kitchens
Updated Aug 23, 2019
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Ingredients

  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup sour cream
  • 4 teaspoons prepared horseradish
  • 3/4 teaspoon lemon juice
  • 1/8 teaspoon ground pepper
  • 2 tablespoons vegetable oil
  • 9 oz fully cooked, deli sliced roast beef
  • 1/2 cup Progresso™ beef flavored broth
  • 2 tablespoons chopped fresh chives

Steps

  • 1
    In medium bowl, beat eggs, milk, flour and 1/2 teaspoon of the salt until completely blended. Transfer to airtight container; refrigerate at least 2 hours up to overnight.
  • 2
    In small bowl, mix sour cream, horseradish, lemon juice, remaining 1/4 teaspoon salt and the pepper; stir until completely combined. Refrigerate until ready to serve.
  • 3
    Heat oven to 450°F. Remove batter from refrigerator to rest at room temperature. Put 1/2 teaspoon oil in each of 12 regular-size muffin cups. Place pan in oven 5 minutes. Carefully remove pan from oven to heatproof surface. Stir batter to blend; carefully spoon about 2 tablespoons of batter into each muffin cup. Bake 14 to 16 minutes or until puffed and deep golden brown. Using spatula around edges, carefully remove Yorkshire puddings to serving platter.
  • 4
    Meanwhile, divide beef into 12 pieces (about 3/4 oz each); place in 9-inch square ovenproof pan; pour broth over slices. Place pan in oven 1 to 2 minutes or until beef is heated through.
  • 5
    Carefully stuff Yorkshire puddings with drained beef; top with horseradish cream and chives. Discard broth.

Expert Tips

  • tip 1
    Give it a rest! Allowing the batter to rest helps the puddings rise and brown when baking.
  • tip 2
    If you’re a horseradish fanatic, feel free to increase to 2 tablespoons in the sour cream mixture.

Nutrition Information

130 Calories, 7g Total Fat, 6g Protein, 8g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Filled Yorkshire Pudding
Calories
130
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
440mg
18%
Potassium
115mg
3%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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