Stuffed Mini Yorkies
Ingredients
1 to 1.5lb Pastrami (sliced)
1pkg Horseradish Cheese (sliced or shredded)
4 Eggs (room temperature)
2 cups of whole Milk (room temperature)
1 cup all-purpose flour
2tb salted sweet cream butter (melted and cooled slightly)
Plus 6 pats of butter for the pan
2 tsp kosher salt
Canola or peanut oil
Two 12 place muffin tins
Optional but recommended
2 cups of Au jus for serving (can be premade and heated while yorkies are cooking)
Creamy Horseradish Sauce
Directions
Preheat oven to 425F
Place eggs, milk, melted butter, flour and salt in a large blender. Mix on low speed or pulse 1 min until well blended. Scrape sides as needed to ensure all ingredients are well mixed. Set aside.
Cut the 6 pats of butter into 4 pieces each so you have 24 small cubes. Place a ½ tsp of canola or peanut oil in each muffin insert with one small cube of the butter.
Place the muffin tin in the preheated oven to heat. This will take approx. 3 to 5 min. Be careful not to burn the butter/oil mixture. The butter should melt into the oil and be slightly bubbly when you remove the pan.
Immediately pour the batter mixture from the blender into each muffin tin, filling to ¾ full. Place the muffin pans into the oven.
Bake for 10 to 12 min until the puddings are puffed and light golden brown. Do not open the oven during the cooking process!
Remove from oven and immediately place a slice of pastrami (folded or cut up if you prefer) into each pudding. Place a small slice (or tablespoon of shredded) Horseradish cheese on top. Place back into oven for 1 to 2 min to heat the pastrami and melt the cheese.
Remove from oven and serve hot with Au Jus and creamy horseradish sauce for dipping.
Can be a main dish served alone or alongside a soup such as French Onion.
Variations
Mexican – Use taco meat and Cheddar, serve with salsa
Italian – Use salami or Prosciutto and Mozzarella, serve with Marinara
Greek – Use Gyro meat or chicken and Feta, serve with Tajiki sauce
Pizza Style – Use Pepperoni or Sausage with Monterey jack and Mozzarella, serve with pizza sauce
Veggie – add roasted onions, peppers, olives, broccoli, cauliflower, corn, peas, zucchini or any summer squash with your favorite kind of melty cheese.
The story and inspiration behind this recipe:
One thing I always hated is having to scroll through 17 pages of someone talking about their recipe before you get to the actual recipe. You won’t find that here. At the END of the recipe, if you so choose, you may get the history behind it. You get to choose how much content you read so you can just get right to cooking or find out the whole scoop.
This recipe was inspired by a trip to Vancouver, BC several years ago. My husband and I had a short weekend and a groupon to use for a stay at a local Vancouver, BC hotel so we took off for a little break. We hit china town, the museums, and certainly enjoyed the city. In our wanderings about town we happened upon an Irish Pub and went in for a drink and some appetizers. We always love pubs and often find some of the best food there. They were currently offering a Yorkshire pudding appetizer consisting of a small piece of roast beef stuffed into min muffin sized Yorkshire puddings with horseradish on the side. While I am not a huge fan of roast beef, nor Yorkshire puddings really, the combination was actually pretty good. I spent quite a few weeks after we returned home thinking about how I could make those appetizers more to my own taste (you will probably find this is the inspiration behind many of my recipes). I experimented with many traditional Yorkshire pudding recipes before finally settling on the customized one noted here. I also tried the mini muffin size, the traditional muffin pan and the traditional Yorkshire pudding pan size (which are quite large) Rest assured everyone who tested them agrees that the normal muffin tin size is the best. I also replaced the roast beef with pastrami and horseradish cheese as those are my favorites. It enhanced the eggy flavor of the puddings with just the right amount of spice for me. This recipe is in honor of my husband Paul and his best friend Darrell who always ask for these and eat them like men starving in a desert.