Tasty meat and vegetable fillings in between two mini Yorkshire puddings.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • British

    Mini Yorkshire Pudding Sandwiches

    Recipe Information

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    70g Plain Flour

    2 Large Eggs

    150ml Semi Skimmed Milk

    Sea Salt and Black Pepper

    Sunflower Oil


    Roast Beef – using Specially selected finely slices roast beef, grated carrot, little gem lettuce and English mustard

    Mushrooms – using flat mushrooms, red onion, cheddar cheese slices, tomato chutney

    Chicken – using cooked chicken slices, shredded spring onion, sage and onion stuffing and sliced tomatoes

    Other suggested fillings – Aldi beef burgers, vegetable burgers, sliced ham, etc


    Pre-heat the oven to 220°C/Gas Mark 7.

    Put the flour in a large bowl and season with salt and pepper, whisking well.

    Make a well in the middle of the flour.

    In a jug, crack the eggs and add the milk and whisk well.

    Pour this into the well in the flour and, with a wooden spoon, gradually mix together until you have a smooth batter.

    Put a teaspoon oil into each hole of a 12-hole bun tin.

    Put into the oven to heat the oil.

    Once heated, divide the mixture between the holes and bake in the oven for 20-25 minutes until golden, risen and crisp.

    Allow to cool, then assemble the sandwiches with your favourite fillings.

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