Tasty meat and vegetable fillings in between two mini Yorkshire puddings.
70g Plain Flour
2 Large Eggs
150ml Semi Skimmed Milk
Sea Salt and Black Pepper
Sunflower Oil
Fillings
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.
