Yorkshire puddings with pork filling

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1hr20min


1 person made this

About this recipe: Yorkshire pudding is a favourite accompaniment to a Sunday roast, but why not enjoy it midweek too, as a main dish? Here it is baked in individual tins, with a savoury pork and vegetable filling. Serve with mashed potatoes mixed with lightly cooked shredded Brussels sprouts for a delicious, well-balanced meal.

Norma MacMillan

Ingredients
Serves: 4 

  • Batter
  • 125 g (4½ oz) plain flour
  • 2 eggs, lightly beaten
  • ½ tsp sweet paprika
  • 300 ml (10 fl oz) semi-skimmed milk
  • Pork filling
  • 1 tbsp extra virgin olive oil
  • 300 g (10½ oz) lean minced pork
  • 1 small onion, finely chopped
  • 1 small leek, finely chopped
  • 1 carrot, finely chopped
  • 1 tbsp tomato purée
  • 1 tsp sweet chilli sauce
  • 4 tbsp vegetable stock
  • 1 tbsp chopped parsley
  • salt and pepper

Method
Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

  1. First make the batter. Sift the flour into a bowl and add the eggs, paprika, and salt and pepper to taste. Gradually whisk in the milk to make a smooth batter. Leave to stand while making the filling.
  2. Heat the oil in a heavy non-stick frying pan. Add the pork and fry over a moderate heat for 5 minutes or until browned, stirring with a wooden spoon to break up the clumps of meat.
  3. Remove the pork with a draining spoon and set aside on a plate. Turn down the heat, then add the onion, leek and carrot to the pan. Cook gently for 5 minutes, stirring frequently, until soft and golden. Stir in the tomato purée, chilli sauce and stock. Return the pork to the pan. Cook gently for a further 15 minutes, stirring frequently.
  4. Preheat the oven to 220°C (425°F, gas mark 7). Remove the pork mixture from the heat, and stir in the parsley and salt and pepper to taste.
  5. Lightly oil 12 non-stick muffin tins that are 7.5 cm (3 in) across and 3 cm (1¼ in) deep. Put them into the oven to heat for 4 minutes.
  6. Stir the batter, then transfer it to a jug to make it easier to pour. Divide the batter among the tins so they are half full. Spoon the pork filling into the centre, piling it up.
  7. Bake for 30–35 minutes or until the puddings are well risen and golden brown. Carefully turn out the puddings onto 4 plates and serve immediately.

Plus points

Lean pork is an excellent source of protein, iron and zinc. Combining vegetables with the meat and batter in this dish provides a healthy family meal. * Though eggs have received a ‘bad press’ because of their cholesterol content, this is unfair. For most people, eating foods that are high in cholesterol has little effect on blood cholesterol levels. * Milk is an important source of vitamin B2 in the diet.

Some more ideas

Instead of sweet paprika, flavour the batter with 2 tsp wholegrain mustard. * The batter can be made in a food processor. Simply place all the ingredients in the bowl and mix together. * To make venison toad-in-the-hole, make the batter as in the main recipe, but adding 2 tbsp chopped fresh herbs (such as parsley, chives or marjoram) in place of the paprika. Spread out 8 venison sausages, about 300 g (10½ oz) in total, in a lightly greased 22 x 30 cm (8½ x 12 in) roasting tin or baking dish. Bake in a preheated 220°C (425°F, gas mark 7) oven for 10 minutes. Pour over the batter and bake for 10 minutes, then reduce the oven temperature to 200°C (400°F, gas mark 6). Bake for a further 20–25 minutes or until the batter is well risen and golden. Serve straight from the dish, with mashed potatoes and swede plus some seasonal greens.

Each serving provides

A B12 * B1, B2, B6, C, E, folate, niacin, calcium, copper, iron, potassium, zinc

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