Mini Yorkshire Pudding Canapés Recipes
MINI YORKSHIRE PUDDINGS WITH ROAST BEEF AND QUICK CARAMELIZED ONIONS
This is all your favorite steakhouse flavors in one sophisticated bite. This show-stopping appetizer will be the bell of the ball for your holiday soirees and beyond. Roast beef, horseradish cream and chives are loaded onto pillowy mini Yorkshire puddings. It sounds (and looks!) fancy, but it's surprisingly easy to whip up.
Provided by Valerie Bertinelli
Categories appetizer
Time 45m
Yield 24 Yorkshire pudding bites
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Place a 24-cup mini muffin tin on a rimmed baking sheet. Add enough vegetable oil to each muffin cup to coat the bottom. Transfer to the oven so it gets hot as the oven preheats.
- Whisk together the milk and eggs in a large liquid measuring cup. Next add the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk to combine. Set aside.
- Heat a saute pan over medium-high heat. Add 1 tablespoon of vegetable oil and the onions. Cook, stirring frequently, until the onions begin to soften. Stir in the sugar and 1/4 teaspoon salt. Continue cooking until the onions are slightly browned and softened, about 10 minutes. Turn the heat off and set aside.
- Carefully remove the hot pans from the oven. Add the batter to the muffin cups, filling each about three-quarters full. Bake until the puddings are puffed and golden brown, about 20 minutes; do not open the oven before the 20 minutes are up or the puddings could collapse.
- Transfer the Yorkshire puddings to a serving platter. Top each with some of the caramelized onions. Slice or tear the roast beef slices in half or in thirds and arrange the pieces on top of the onions. Top each with about 1/4 teaspoon of the horseradish sauce and sprinkle with the chopped chives.
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- Heat the oven to 210°C/190°C fan/415°F/Gas 7. For the batter, place the flour in a bowl, add the salt and season with ground black pepper. Add the egg and whisk to a smooth paste. Slowly add the milk, whisking continuously to a smooth batter. Pour into a jug and leave to rest for 15 minutes.
- Add 1 tsp vegetable oil to each hole of a 12 hole mini muffin tin. Place the muffin tin in the oven heat for 5 - 10 minutes until very hot.
- Remove the tin from the oven and fill each hole halfway with batter, acting quickly so the oil doesn’t cool down too much. Bake for 12 minutes until risen and golden, then remove from the oven and place on a wire rack to cool completely.
- For the steak, heat the vegetable oil in a frying pan over a high heat until hot. Season the steak on both sides with salt and pepper, then add to the hot pan. Cook for 3 minutes on each side, then remove from the pan and leave to rest until ready to slice.
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