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Wednesday, April 6, 2016

Stuffed Baby Yorkies

Yorkies with mashed potatoes and au jus

While snooping through my fridge this morning, I was delighted to find another container of left over roast beef. The largest part of it will be for the Beef Barley soup that has been food whispering in my ear, but I also wanted something quick and easy for tonight’s supper. The recipe below is what developed. Using only 4 oz. of roast beef and flavored with horseradish, Stuffed Baby Yorkies are a mixture of a hot roast beef sandwich (my style), plain Yorkshire pudding, and a batch of delicate popovers.

The batter is extremely thin and does benefit by mixing early and allowing it resting time of at least 30 minutes while your oiled muffin pan heats in a hot oven. I used less oil in each cup than called for in the original recipe after reading the recipe reviews, just 1/2 Tbsp. per cup. I had batter left over even filling my muffin cups 3/4 full so if you want 12 pieces that is possible, too, by filling the cups only half full. I sauced my two pieces with hot au jus also left from cooking the roast and topped each with peppered mashed potatoes tonight, leaving the table feeling that nothing at all was lacking. I’ll take two popovers without the potatoes and au jus for mama and me to snack on tonight; they are jolly good, mate!

Stuffed Baby Yorkies

1 cup flour [130 g]
1 tsp. salt
4 eggs
1-1/4 cups milk [313 ml]
Wesson oil
4 oz. cooked roast beef, thinly sliced/shredded [112 g]
1/4 cup prepared horseradish
1 cup au jus, heated
Mashed potatoes, optional


Stir the flour and salt in a mixing bowl; beat the eggs quickly and add to bowl; add half of the milk and continue whisking well until the mixture is smooth and glistening. Add the rest of the milk and whisk well again. Set aside to rest for at least 30 minutes. Preheat oven to 400 degrees. Place 1/2 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting. Return and 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 Tbsp. roast beef and 1/2 Tbsp. horseradish into the center of each cup. Immediately return pan to the oven, and bake until puffed and golden, about 15-20 minutes. Top with mashed potatoes, if desired, and drizzle with heated au jus to serve.

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