45 mins
preparation time
35 mins
cooking time
6
Servings
Fill Yorkshire puddings with your favourite food for a fun dinner that tastes amazing too. Traditional pie fillings, veggie, beef or chicken, all work well.
Whatever your favourite pie filling, veggie, beef or chicken, all would work well. Here's a recipe for one of our favourite versions, using chicken.
This recipe contains 5g fibre per serving.
Our method
- Pre-heat the oven to 200°C/180°C fan and take the Yorkshire Puddings out of the freezer to allow them to defrost.
Sauté the onion, carrot, parsnip and leeks with the butter in a pan over a medium heat until the veg begins to soften. Add in the chicken and mushrooms and continue to fry until the chicken is cooked through.- Whilst the vegetables and chicken are cooking, prepare the creamy sauce. Add the butter beans (including the water from the can) and the vegetable stock pot to a food processor and blitz until smooth. Stir the pureed butter beans into the pan, season to taste if needed, bring the mix to the boil and then simmer for 5-10 minutes.
- Whilst the mixture is simmering, roll out 6 of the Yorkshire Puddings with a rolling pin so that they are flat and set aside. These will form the lids of the pies. Once the mixture has simmered, begin to fill the 6 Yorkshire Puddings. Using a spoon, fill each Yorkshire Pudding to the top, pushing the mixture down and to the sides to fill them with as much filling as possible.
- Place the filled Yorkshire Puddings in a greased oven-proof dish, place the flattened Yorkshire lids on each pie then brush all over with egg wash before placing in the oven for 20 minutes.
- After 20 minutes, egg wash the pies again and bake for a further 10-15 minutes before serving.
Ingredients
Product Ingredients
Ingredients List
1 bag
12 Golden Yorkshires
1 small onion, diced
1 carrot, diced
1 parsnip, diced
1 leek, sliced
1 knob of butter
2 chicken breasts, diced
mushroom, sliced, 125
g
1 can butter beans
1 vegetable stock pot
oil, for greasing
1 egg
