Jump to Recipe

Mini Roast Beef Yorkshire Pudding Bites are a delightful twist on the popular British roast beef dinner served in appetizer size. Mini Yorkshire Puddings (or popovers) are filled with roast beef and horseradish that could be the hit of your holiday party.

A white platter filled with Yorkshire pudding bites

How cute are these mini Yorkshire puddings? They’re made in a mini muffin pan in the same way you make my larger version. 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.

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. 

Mini roast beef Yorkshire pudding bites viewed from overhead

What is Yorkshire pudding?

Just like the popover, made with a simple flour batter that are baked in a pan in hot oil until risen and puffed.

Refrigerate the batter for best results

Refrigerating the batter and allowing it to rest to release some of the starches and proteins that will help them become light and fluffy and rise in the oven.

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.

A white platter filled with Yorkshire pudding bites

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 

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.

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!

Yield: 12

Mini Roast Beef Yorkshire Pudding Bites

Party size appetizers on a white square plate

Mini Yorkshire puddings are filled with sliced roast beef, horseradish and fresh dill.

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

  • ⅔ cup (85 grams) all-purpose/plain flour
  • ⅛ teaspoon salt
  • ⅔ cup (157 ml) milk, slightly warmed
  • 1 large egg, room temperature
  • Vegetable oil
  • Slices roast beef
  • Horseradish sauce
  • Fresh dill

Instructions

  1. To a large bow add the flour and salt. Whisk while slowly drizzling in the milk until there are no lumps. Whisk in the egg. Refrigerate for 30 minutes.
  2. Preheat oven to 425°F/220°C with rack in the center of the oven and place a CLEAN mini muffin pan in the oven to heat.
  3. Once the oven is up to temperature, add a few drops of oil to each of the muffin tray cups and place back in the oven. Heat for 10 minutes until you just start to see the oil smoke.
  4. Slide the oven rack out of the oven and carefully fill each cup halfway with the batter. Carefully slide the pan back into the oven and bake for 8-10 minutes until browned and puffed. Do not open the door before they are done.
  5. Remove from the oven and place them on a cooling rack. When they are cool enough to handle, shape them so they are able to stand upright.
  6. Take a little slice of roast beef and fill each one. Add a little horseradish sauce on top of each then add a little fresh dill. Serve immediately.

Nutrition Information

Yield

6

Serving Size

2
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 57mgSodium 358mgCarbohydrates 15gFiber 1gSugar 4gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: Appetizers