Mini Yorkshires with vegetarian stuffing (recipe)

stuffed-puds

The outside bit is like a crust – JD, 5

While cooking at a recent Aunt Bessie’s event, I picked up a recipe for Yorkshires with a festive stuffing.

In the version I’m sharing today, I’ve swapped a couple of the ingredients around to suit our family tastes, but it’s still chestnutty and the result is a deliciously warm and fruity starter or Christmas Eve treat. And best of all, they’re totally vegetarian.

Here’s what to do to make 15…

Ingredients

  • 2tsp olive oil
  • Knob of butter
  • 1 red onion
  • 1 celery stick
  • Few sprigs of thyme
  • Salt and freshly ground black pepper
  • 200g vegetarian Lincolnshire sausages (or chestnut mushrooms)
  • 100g cooked chestnuts
  • 15 Aunt Bessie Yorkshires (or make your own)
  • 100g goats cheese (or brie)
  • Cranberry chutney

Instructions

  1. Preheat the oven to 200C (180C fan assisted)
  2. Finely chop the onion and celery
  3. Heat the oil and butter in a pan and fry the onion and celery  5 minutes until softened. Season well.
  4. Finely chop the thyme, sausages and chestnuts and add to the pan – cook for another five minutes.
  5. Lay the still frozen mini Yorkshires out on a baking tray and spoon the mixture evenly into each one
  6. Put a little slice of brie on top of each one
  7. Bake in the oven for just a few minutes until the Yorkshires are crisp and the filling is warmed through
  8. Garnish with cranberry chutney and serve

I love this recipe because it makes such a refreshing change from the usual options available to veggies. If you give it a try, let me know.

Disclosure: I attended an Aunt Bessie’s cooking event and subsequently sent some products to cook with. No payment was received for this post. All posts are 100% honest.

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