How to make
The Yorkshire pudding batter is started first because it benefits from resting. The flour, salt and black pepper are placed in a bowl, then the eggs are whisked in until a thick paste forms. The milk is added gradually, whisking until the batter becomes smooth and pourable. The bowl is covered and left to rest at room temperature for 20 minutes; this helps the mini Yorkshire puddings rise with crisp edges and a soft center.
The oven is heated to 220°C (425°F). A 24-hole mini muffin tin is used for neat bite-sized portions. A small amount of beef dripping or neutral oil is spooned into each hole, then the tin is placed in the oven for 8 to 10 minutes, until the fat is very hot. This step is important for the classic puffed, golden Yorkshire pudding texture.
While the tin heats, the beef filling is prepared. The beef pieces are patted dry and seasoned lightly with salt and black pepper. A skillet is heated over medium-high heat, the butter is added, and the beef is seared for 2 to 3 minutes, just until browned and still tender. The beef is transferred to a plate so it does not overcook.
The beef stock and Worcestershire sauce are poured into the same skillet. The browned bits are stirred from the bottom and the sauce is simmered for 4 to 5 minutes. The cornstarch is mixed with the cold water, then stirred into the simmering stock. The gravy cooks for another 1 to 2 minutes, until glossy and lightly thickened. The beef is returned to the pan and coated in the sauce, then removed from the heat.
The hot muffin tin is carefully taken from the oven. The rested batter is whisked once more, then poured into the hot fat, filling each hole about halfway. The tin is returned immediately to the oven and the bites are baked for 14 to 16 minutes, without opening the oven door, until deeply golden, puffed and crisp.
When the Yorkshire pudding bites are ready, they are lifted from the tin and left for 2 minutes so the steam settles. If needed, the centers are gently pressed with the back of a teaspoon to make room for the filling. A spoonful of tender beef and gravy is placed into each crisp bite.
The sour cream is mixed with the prepared horseradish to make a sharp, creamy topping. A small amount is added over the beef, then the bites are finished with chopped fresh parsley. They are best served warm, while the edges are still crisp and the beef filling is juicy.
Leftover Yorkshire pudding bites can be stored separately from the beef filling in an airtight container in the refrigerator for up to 2 days. For the best texture, the puddings are reheated in a hot oven at 200°C (400°F) for 5 to 7 minutes, then filled just before serving.
For more irresistible cheese bites, try the golden halloumi cheese bites and the creamy breaded brie bites with blueberry jam next.
