Aren’t these mini Yorkshire puddings adorable? Made in a muffin tin just like their bigger siblings, they’re the perfect way to use up leftover Sunday roast beef. For my fellow Brits, they would be perfect to help use up leftovers of your Sunday roast. A fun, British-style appetizer that are essentially comfort food in a bite.
What is Yorkshire pudding?
One of the most popular British recipes that is just like the popover. Made with a simple flour batter that are baked in a pan in hot oil until risen and puffed.
Sunday Roast Leftovers
You know what else is a good use of a beef roast dinner? A Yorkshire Burrito (pictured below). This is a recently new invention in England that started as street food. It is basically a giant Yorkshire pudding turned into a wrap filled with roast beef, vegetables, potato and gravy. Pictured below.
Christmas/Holiday entertaining idea
These Mini Roast Beef Yorkshire Pudding Bites came about when planning my holiday entertaining menu. I’ll be serving them alongside Cheese Chive and Rosemary Puffs and Pear Ginger Champagne Cocktail. But don’t wait for the holidays – I serve these little gems all year round!
Yorkshire Pudding Batter: The Secret to Success
Refrigerating your Yorkshire pudding batter is a key step! Resting allows the gluten in the flour to relax and the starches to break down slightly. This translates to a lighter and fluffier final product, as the batter will rise higher in the oven. So, for the best Yorkshire puddings, be sure to factor in some chilling time for your batter.
The best pan for mini Yorkshire pudding
I use a mini muffin tin, you can find one you like anywhere on the internet from your favorite shopping website.
Dill for flavor and garnish
In this case, the dill is not just a garnish. Not only does it give a little color and make them look elegant, the dill is a delicious flavor addition that pairs perfectly with the roast beef and horseradish . Don’t skip this, it makes all the difference.
Mini Yorkshire Pudding shaping tip
These puddings take on a life of their own in the oven. They will bake in all different shapes, no two are alike and they never come out the same way each time. Normally when you make large ones, they’re going on a dinner plate with roast beef and don’t have to look any special way. For this dish, we want them to be ‘pretty’ canapés, hors d’oeuvres (whatever you want to call them). They should look appetizing for display and eventually eating so you want them to stand upright and not falling to the side like they tend to do. When they come out of the oven and are cool enough to handle, don’t be afraid to manipulate them into the right shape. You also what then hollow in the center for the roast beef. Don’t be too rough, but just enough to get them to look the way you want.
Make Ahead Mini Yorkshire Puddings
Entertaining is all about being able to make things in advance so all you have to do is assemble. The Yorkshire puddings can be made the day before then simply spread them on a baking sheet to reheat for 10 minutes at 350°F/180°C right before serving. They can also be frozen after baking. Then warm them from frozen in a 400°F/200°C oven for about 6-8 minutes. To make life easy, you can buy the roast beef already sliced and use your favorite store-bought horseradish sauce, or make my Homemade Creamy Horseradish Sauce.
Serving size
This recipe yields 12 puddings. Plan on 2 per person so it serves 6 people. If you’ve made these Mini Roast Beef Yorkshire Pudding Bites or any other recipe, please leave a question or comment below. I love to hear from my readers!
