Yorkshire Pudding Pies

Preparation time
'
Cooking time
'
Nr of servings
2
Yorkshire Pudding Pies

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.

Preparation time
'
Cooking time
'
Nr of servings
2

Ingredients

Half a cooked chicken
1 
onion
75 
g 
of smoked streaky bacon, cut into small pieces
3/4 
oz 
sliced mushrooms
1 
vegetable stock cube, dissolved in 1 cup of water
1/2 
cup 
milk
1 
oz 
plain flour
1/2 
oz 
butter and a little oil (vegetable or olive)

Method

  1. Strip the chicken carcass, cutting the meat into large pieces. If using uncooked boneless chicken, you would need to pre-cook it at this stage.
  2. Sauté the onion, bacon and mushrooms in the butter and oil. When soft, add flour.
  3. Add the stock and stir continuously, then pour in the milk so the sauce is rich and creamy (add more liquid if the sauce is a little thick).
  4. Transfer the pre-cooked chicken into the pan, and stir carefully until it’s completely coated.
  5. Take 6 Aunt Bessie’s Yorkshire puddings and roll flat with a rolling pin. Preheat the oven to 200°C / 180°C fan. Take 6 other Yorkshire puddings from the freezer and load with the filling. Take the flattened Aunt Bessie's Yorkshire puddings and place on top, like a lid.
  6. Egg wash the entire ‘pie’ and bake in the oven for 20 minutes. Remove from the oven, egg wash again then cook for another 10-15 minutes. Serve and enjoy!