Mini Filled Yorkshire Puddings

Oil
                level
Batter
                added
Cooked
Chicken
                fried
Chicken
                sliced
Thai
                filling, dry parts only
Filipino
                filling with meat re-added
Half
                Filipino, half Japanese, completed Thai
                completed

Makes 8.

Note: a bit like British vol-au-vents.
Note: requires a 12-position muffin tin; only the outer/back locations are used since the puddings don't tend to rise in the centre locations, hence this makes eight.
Note: the middle picture shows the rise-level of the Yorkshire puddings for rice flour (left), a gluten free flour mix (middle) and normal white wheat flour (right); the differences are significant but the gluten-free versions definitely are viable, since it is the filling that matters most.
Note: you can invent your own fillings, the pattern is the same for all: season the whole meat, fry on high heat, finely chop, make the sauce, add the meat back to the sauce and cook a little more to thicken.

Ingredients

For the puddings:

For the filling, all versions:

For the filling, Thai version:

For the filling, Japanese version:

For the filling, Filipino version:

Method

  1. Pre-heat the oven to 230 C.
  2. Dribble just enough sunflower oil into the eight side/rear positions of the muffin tin to cover the bottom of each one (see top-left picture above); such a small amount of oil will do as it will otherwise spill during cooking as the batter rises.
  3. Put the tin in the oven to heat for 10 minutes.
  4. In a jug, beat the milk with the egg.
  5. Mix together the flour and salt in a bowl.
  6. Make a well in the middle of the dry ingredients and slowly add the contents of the jug while whisking to ensure a smooth batter.
  7. Move the batter back into the jug; it is ready for pouring.
  8. Remove the pre-heated muffin tin from the oven and distribute the batter equally over the eight oiled positions.
  9. Return the tin to the oven and cook for 20 minutes WITHOUT opening the door; Yorkshire puddings are sensitive that way.
  10. After removing the puddings from the oven, reduce the oven temperature to 120 C.
  11. Prepare the meat for the filling as follows:
  12. Make your chosen filling by:
  13. Add the filling to the centre of each of your mini Yorkshire puddings.
  14. Place on a baking tray and reheat in the oven for 10 minutes before serving.


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