Name: Mini Yorkshire Puddings
Ingredients: 4 eggs, room temperature; 1 ½ cups milk, room temperature; 4 Tbsp butter, melted, at room temperature; 1 Tbsp horseradish; 2 Tbsp green onion, sliced; 1 Tbsp salt; 1 ⅓ cups flour; cooking spray; 1 lb(s) leftover roast beef or steak, thinly sliced; ½ cup pea shoots or mixed greens; 1 Tbsp crushed black pepper; 1 - 2 Tbsp horseradish; 1 cup mayonnaise

Courtesy of Brad Smoliak of KITCHEN.

ingredients

Mini Yorkshire Puddings

eggs, room temperature

1 ½

cups milk, room temperature

Tbsp butter, melted, at room temperature

Tbsp horseradish

Tbsp green onion, sliced

Tbsp salt

1 ⅓

cups flour

cooking spray

lb(s) leftover roast beef or steak, thinly sliced

cup pea shoots or mixed greens

Horseradish Mayo & Assembly

Tbsp crushed black pepper

- 2 Tbsp horseradish

cup mayonnaise

Ingredient Substitution Guide

directions

Step 1

Heat oven to 450ºF with a mini muffin tin inside.

Step 2

Mix all of the liquid ingredients together extremely well, then add flour. Make sure to scrape the sides and to incorporate all of the flour.

Step 3

Remove the empty muffin tins from the oven and spray with Pam. Fill each cup ½ full and bake in the oven for 15 minutes. DO NOT OPEN OVEN.

Step 4

Place the puddings on a wire rack, then stuff with roast beef.

Step 5

Place all ingredients in a bowl, and mix well. Serve as a condiment on a sandwich or in mini Yorkshires.

Step 6

Once the Yorkshires are cool, slice in half horizontally but not all the way through. Spread some Horseradish Mayo, then some greens and top with roast beef or steak. Close shut and refrigerate until needed. Treats will travel well in Ziploc baggies or containers.

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Mini Yorkshire Puddings

ingredients

Mini Yorkshire Puddings

Horseradish Mayo & Assembly

directions

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