Stuffed Mini Yorkshire Puddings

These stuffed mini Yorkshire puddings are filled with four delicious vegetarian toppings: vegan pigs in blankets with Brie and cranberry, Cauliflower cheese with Cheddar and crispy onions, roasted butternut squash with blue cheese and toasted pumpkin seeds, and macaroni cheese with sage and onion breadcrumbs.

They are perfect served at any Christmas party alongside plenty of hot gravy.

How to make stuffed mini Yorkshire puddings

To make these stuffed Yorkshire puddings you will need to precook them for 2 minutes before filling them and baking until the toppings are cooked to perfection! Sprinkle over any extra toppings and serve with plenty of gravy.

Vegan pigs in blankets with Brie and cranberry

Fill each Yorkshire pudding with a cooked vegan pig in blanket, half a stuffing ball, a teaspoon of cranberry sauce, and a slice of Brie. Top with a walnut and a sprinkle of thyme. Bake for 5-7 minutes until the cheese has melted.

Cauliflower cheese

Fill each Yorkshire pudding with a spoonful of cauliflower cheese. Sprinkle over a handful of grated Cheddar and bake until the cheese is golden and bubbling, 6-8 minutes. Sprinkle with crispy onions before serving.

Butternut squash and blue cheese

Fill each Yorkshire pudding with a spoonful of roasted butternut squash. Top with a large piece of blue cheese. Bake for 5-7 minutes until the cheese has melted. Sprinkle over a teaspoon of toasted pumpkin seeds.

Macaroni cheese

Fill each Yorkshire pudding with a generous spoonful of macaroni cheese and a sprinkling of grated Cheddar. Top with a spoonful of toasted sage and onion breadcrumbs. Bake for 6-8 minutes until golden and bubbling.

Stuffed Mini Yorkshire Puddings: Similar recipes

If you liked this recipe, then you might like these other similar recipes:

• Giant Yorkshire pudding roast dinner
• French-inspired loaded Yorkshire pudding
• Sausage and Brie puff pastry bites

Stuffed Mini Yorkshire Puddings

5 from 1 vote

Stuffed mini Yorkshire puddings filled with 4 delicious vegetarian toppings.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24

Course: Appetizer

Cuisine: British

Ingredients Method

Ingredients

  

• 24 frozen small Yorkshire puddings
• gravy to serve

Vegan pigs in blankets with Brie and cranberry

• mini pigs in blankets cooked
• Brie sliced
• sage and onion stuffing balls cooked
• walnuts
• dried thyme

Cauliflower cheese

• pre-baked cauliflower cheese
• grated Cheddar cheese
• crispy onions

Butternut squash and blue cheese

• cubed butternut squash roasted in salt and pepper
• crumbled blue cheese
• toasted pumpkin seeds

Macaroni cheese

• pre-baked macaroni cheese
• grated Cheddar cheese
• sage and onion stuffing mix fried gently in a little oil until golden

Method

 

1. Heat the oven to 200℃/180℃ fan. Pre-cook the Yorkshire puddings for 2 minutes.

Vegan pigs in blankets with Brie and cranberry

1. Fill each Yorkshire pudding with one mini pig in blanket, half a stuffing ball, a teaspoon of cranberry sauce, and a slice of brie. Top with a walnut and a sprinkling of dried thyme. Bake for 5-7 minutes until the cheese has melted.

Cauliflower cheese

1. Fill each Yorkshire pudding with a spoonful of cauliflower cheese. Sprinkle over grated Cheddar. Bake for 6-8 minutes until the cheese is golden brown and bubbling. Sprinkle over crispy onions.

Butternut squash and blue cheese

1. Fill each Yorkshire pudding with a spoonful of roasted butternut squash. Top with a piece of blue cheese. Bake for 5-7 minutes until the cheese has melted. Top with a teaspoon of toasted pumpkin seeds.

Macaroni cheese

1. Fill each Yorkshire pudding with a spoonful of macaroni cheese. Sprinkle over a small handful of grated Cheddar. Top with a teaspoon of toasted sage and onion breadcrumbs. Bake until the cheese is golden and bubbling, 6-8 minutes.