Pork Stuffing filled Yorkshire Puddings recipe
These are Yorkshire puddings with a real punch of flavour. Filled with a yummy pork stuffing, just serve these with roast potatoes and gravy for a fantastic meal.
Ingredients:
125g flour
2 eggs
300ml semi-skimmed milk
300g lean minced pork
1 tbsp. tomato puree
2 tbsp. chopped sage
1 onion
1 carrot
1 celery stick
100ml stock (use veg, pork, beef, chicken – any kind works)
Salt and pepper
Dash of olive oil
Method of Preparation:
Make the batter. Sift the flour into a large bowl, making a well in the centre. Crack the eggs into the well, and begin to stir to combine the eggs with the flour.
Slowly pour the milk into the batter and whisk well until completely smooth.
Cover and leave to one side whilst you get on with making the pork filling.
Finely chop the onion, carrot and celery stick.
Heat the olive oil in a pan. Add the pork mince and begin to fry gently until browned.
Remove the pork mince and put it into a large saucepan.
In the frying pan you just cooked the pork in, tip the onion, carrot, and celery. Cook for ten minutes over a low heat until soft and starting to brown.
Add the tomato puree to the vegetables and cook for a further five minutes. Season well.
Add the vegetables to the pork along with the sage and stock and simmer over a low heat for fifteen minutes. Once cooked, remove from the heat.
Preheat the oven to 220C/gas mark 7. Put a muffin tin into the hot oven to heat for five minutes.
Add some oil to each indent in the muffin tin and then divide the batter between them.
Spoon the pork filling into each indent on top of the batter and then put into the oven and cook for 35 minutes.
The puddings should be well risen and brown. Serve straight from the oven so they’re still hot.
Back to the Yorkshire Pudding Recipes home page.
