Individual Yorkshire Puddings With Rare Roast Beef

Recipe Ingredients

		For The Batter
1 cup	237ml	Plus 2 tablespoons milk
2 cups	396g / 13oz	Eggs (large)
1 cup	198g / 7oz	Egg yolk (large)
1 cup	62g / 2.2oz	All purpose flour
1 teaspoon	5ml	Salt
		Freshly ground black pepper to taste
3/4 cup	177ml	Vegetable oil
		Filling
3/4 cup	177ml	Sour cream
1 tablespoon	15ml	Plus 1 teaspoon prepared horseradish - drained
1 teaspoon	5ml	Chopped fresh flat-leaf parsley - washed and dried
1/2 lb	227g / 8oz	Cooked rare roast beef - diced
		Garnish
36		Fresh flat-leafed parsley leaves (small)

Recipe Instructions

Make batter: In a blender blend batter ingredients until smooth and transfer to a bowl. Let batter stand, covered, 1 hour.

Preheat oven to 425F.

Put 2 mini-muffin pans (each containing twelve 1 3/4 by 1-inch cups) on 1 baking sheet and spoon 1 teaspoon oil into each cup. Put the baking sheet in middle of oven 3 minutes to heat oil in cups.

Working quickly, pour 2 teaspoons batter into hot oil in each cup and bake in middle of oven 18 minutes, or until pudding shells are golden and puffed. Remove shells from cups with tongs and cool on racks.

Repeat procedure with remaining batter. Shells may be made 3 days ahead and chilled, covered, or 1 month ahead and frozen in airtight containers. Bring shells to room temperature and recrisp in a 300oven 10 minutes.

In a small bowl stir together sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.

Fold a few beef slices into each shell and pipe 1 teaspoon horseradish cream onto each pudding. Garnish puddings with parsley.

Yield: 36 hors d'oeuvres

Notes: Recipe courtesy of Gourmet Magazine

Source:
Cooking live Show #9022

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