Mini Yorkshire Pudding Bites with Yves Veggie Cuisine Ground Round Wellington Topping

Mini Yorkshire Pudding Bites with Yves Veggie Cuisine Ground Round Wellington Topping

This is the ultimate holiday appetizer. No, seriously. It’s the best of every traditional holiday dish tucked together in one bite of perfection. Our ultimate holiday appy pairs the puffy and light prime rib dinner sidekick of a Yorkshire pudding (made mini) with the sweet and earthy filling of mushroom and shallot from a beef wellington. However, despite pairing elements together from a carnivore’s top hits, this dish doesn’t feature any meat. A wholly vegetarian appetizer, these bitty bites use Yves Veggie Cuisine Ground Round to beef up the mushroom mix.

I’m not an entertaining rookie but I do always muster some nerves about getting everything done before a party. Every holiday I have a Christmas gathering for out of town friends and a version of these mini puddings were served last year. I used a tenderloin and sliced it to top each Yorkshire but, I have to say, this version is so much easier, cost effective and healthier with the substitution of Yves Veggie Ground Round.  I’m going to use it this year and I already feel myself decompressing without the pressure of having to prepare the perfect prime rib. It will also be a nice, healthier balance to a few other richer, cheese-laden appetizers I have planned. We featured the recipe this morning on Global Morning Show and if the swarm of backstage crew that finished off our segment platter is any indication if you should give them a try for your holiday party, dinner or gathering, then it’s time for you to get your mini muffin tin primed and ready.

Photo by Maya Visnyei

Yorkshire Pudding Bites with Veggie Ground Round

Makes: 24 mini Yorkshire pudding bites


  • For the filling:
  • 1 tablespoon olive oil
  • 1 large shallots, diced
  • 1 cup of cremini mushroom, finely diced or put through a food processor
  • 1 package of Yves Veggie Ground Round
  • 2 tablespoon freshly chopped parsley, separated
  • Salt and pepper
  • 3 tablespoons sour cream or horseradish
  • 2 tablespoons pomegranate seeds
  • For the yorkshire puddings:
  • 3 eggs (large, measured in a measuring cup)
  • Milk ( equal quantity of your measured eggs)
  • Flour (equal quantity of your measured eggs)
  • Pinch of salt
  • vegetable oil


For the filling:

In a large skillet over medium heat, warm your olive oil. Add the shallot and mushrooms and season with salt and pepper. Cook until the shallot is soft, about 3 to 5 minutes. Remove mushroom mix leaving juices behind and place in a bowl and set aside. Add the Yves Veggie Ground Round to the pan and break up with the back of a spoon and season with a pinch of salt. Add the fresh parsley and Allow the mixture to warm; about  3 to 5 minutes. Stir the mushroom mix back into the pan and combine with the veggie mix. Check seasoning and then remove from the heat and set aside.

For the yorkshire puddings:

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Let stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again use an electric hand beater or hand-whisk to create a lump free batter resembling thick cream. If there are any lumps pass the batter through a fine sieve. Let the batter rest for a minimum of 30 minutes or up to several hours.

Preheat the oven to 450.

Pour a ¼ teaspoon of vegetable oil into each mini muffin hole of your mini muffin tin and heat in the oven until the fat is smoking.

Give the batter another good whisk adding 2 tablespoons of cold water. Carefully remove the hot muffin tin from the oven and, working quickly, fill a third of each section of the tin with batter and get it back in the oven fast.

Cook until golden brown approximately 12 minutes. Let them cool for a few minutes and then transfer to a large serving dish.

Fill each yorkshire pudding with a teaspoon of the vegetable mixture. Give each yorkshire a dollop of horseradish or sour cream and then sprinkle with remaining chopped parsley and pomegranate seeds. Serve and enjoy.







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