Stuffed Baby Yorkies

No, this recipe doesn't involve little puppy dogs. Instead, make a classic Yorkshire pudding batter with plenty of eggs, milk and flour, and add sliced roast beef and a smidgeon of prepared horseradish sauce to bake smaller sized versions using a muffin pan.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 214 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 5 eggs
• 4 ounces cooked roast beef, thinly sliced (may use leftovers or from deli)
• 1 cup canned au jus gravy, heated
• 0.75 cup canola oil
• 0.25 cup prepared horseradish

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Whisk eggs, milk, flour, and salt together in a mixing bowl until mixture is smooth and glistening. Set aside to rest for 20 minutes.

Step 4

Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while batter is resting.

Step 5

Whisk 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 horseradish into each cup's center.