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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
Cook Time 10 minutes
Total Time 30 minutes
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.