Roast Beef and Yorkshire Pudding Sliders

Miniature roast beef sandwiches served in Yorkshire pudding cups with horseradish sauce and gravy. Perfect for parties and game days!

Prep Time

20 minutes

Total Time

45 minutes

Calories

195 kcal

Difficulty

Medium

Equipment

3 items

Cost

£0.55/serving

Season:

🌸 Spring

Meal Type:

Lunch•Dinner•Snack•Dessert

Cuisine:

British

Main Ingredient:

Beef

Ingredients

Servings

0.5cupAll-Purpose Flour(plus extra for dusting)

£0.15

2Large Eggs

£0.60

0.5cupMilk

£0.15

0.3teaspoonSalt

2tablespoonsVegetable Oil

£0.05

0.5poundThinly Sliced Roast Beef(store-bought or homemade)

£4.00

2tablespoonsPrepared Horseradish Sauce(or to taste)

£0.40

1cupBeef Gravy(store-bought or homemade)

£1.00

1teaspoonFresh Rosemary(chopped, for garnish)

£0.20

Total Cost

£6.55

£0.55 per serving

Instructions

1.
Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin generously with vegetable oil. Place the greased muffin tin in the oven while it preheats.
2.
In a mixing bowl, whisk together the flour and salt. In a separate bowl, whisk together the eggs and milk.
3.
Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Do not overmix. Let the batter rest for 10 minutes.
4.
Carefully remove the hot muffin tin from the oven. Quickly pour about 1 tablespoon of vegetable oil into each cup.
5.
Working quickly, pour the batter into each muffin cup, filling them about 2/3 full. The oil will sizzle.
6.
Bake for 20-25 minutes, or until the Yorkshire puddings are puffed up and golden brown.
7.
While the Yorkshire puddings are baking, warm the beef gravy according to package instructions or your recipe.
8.
Once the Yorkshire puddings are cooked, remove them from the oven and let them cool slightly in the tin before carefully removing them.
9.
To assemble the sliders, spread a small amount of horseradish sauce inside each Yorkshire pudding cup. Fold or roll slices of roast beef and place them inside the cups.
10.
Drizzle with warm beef gravy and garnish with chopped fresh rosemary. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (75g)

195 kcal / 816 kJ

Carbs

12g

5% of RDA

Fat

11g

16% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

2 g

2% of RDA

Sodium

380 mg

17% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Make sure the muffin tin and oil are very hot before adding the batter. This will help the Yorkshire puddings puff up properly.

Don't open the oven door while the Yorkshire puddings are baking, as this can cause them to collapse.

The Yorkshire pudding batter can be made ahead of time and stored in the refrigerator for up to 24 hours.

For an easier assembly, you can use a spoon to create a well in the centre of the Yorkshire puddings before filling with beef and gravy.

For variations you can add finely chopped onion to the Yorkshire pudding batter or use different herbs for garnish like thyme

Cooking Equipment

Oven

Stovetop

Muffin Tin

Wine Pairings

No wine pairing suggestions available for this recipe.

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