This is a lovely and quick appetizer to serve to your guests. Very much like Sunday roast beef dinner in a bite. I have provided two flavouring options–horseradish and mustard–for your guests.
Beef and Yorkshire Pudding Canapés
This is a lovely and quick appetizer to serve to your guests. Very much like Sunday roast beef dinner in a bite. I have provided two flavouring options--horseradish and mustard--for your guests.
Servings 24 makes
Ingredients
For the Yorkshire puddings
- 1/4 tsp. salt
- 1 cup milk
- 2 large eggs beaten
For the horseradish cream
- 1/2 cup non fat greek yoghurt or non fat sour cream
- 2 tbsp. prepared horseradish (we love extra hot to give a burst of flavour)
- 1 pinch salt and pepper
For the mustard cream
- 1/2 cup non fat greek yoghurt or non fat sour cream
- 2 – 3 tbsp. Dijon mustard (we love grainy and spicy)
- 1 pinch salt and pepper
For the filling
- 12 slices of thinly shaved roast beef
- 2 sprigs flat leaf parsley, to garnish
Instructions
- Preheat oven to 450 degrees F.
- Add a very thin layer of vegetable oil in each cup of a 24 mini muffin tins and heat in the oven.
- To make the Yorkshire puddings, blend the four and salt, gradually whisk in the milk to ensure no lumps, then add the eggs.
- When the tray is hot, spoon in the batter in each muffin tin and return to the oven. Watch carefully, and cook for about 8-10 minutes until the mixture has puffed up and has browned. Then let cool on a wire rack.
- To the make horseradish cream, simply mix the ingredients together. To make the mustard cream do the same.
- Tear each slice of roast beef in half. Loosely wrap into a rose shape and pile on each of the baby Yorkshire pudding. Add a dollop of horseradish cream to half of the canapés, mustard cream to the other. Decorate all with a sprig of flat leaf parsley, tray and serve at room temperature.