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…
Mini Yorkshires with vegetarian stuffing (recipe)
Prep time
Cook time
Total time
A lovely Yorkshire pud with a festive stuffing of vegetarian sausage, goat's cheese, chestnuts and cranberry chutney that's as quick as it is delicious.
Author: Emily Leary
Recipe type: Festive makes
Serves: 15
Ingredients
- 2 tsp olive oil
- Knob of butter
- 1 red onion
- 1 celery stick
- Few sprigs of thyme
- Salt and freshly ground black pepper
- 200g (7 oz) vegetarian Lincolnshire sausages (or chestnut mushrooms)
- 100g (3.5 oz) cooked chestnuts
- 15 Aunt Bessie Yorkshires (or make your own)
- 100g (3.5 oz) goat's cheese (or brie)
- Cranberry chutney
Instructions
- Preheat the oven to 200C/390F (180C/355F fan)
- Finely chop the onion and celery
- Heat the oil and butter in a pan and fry the onion and celery for 5 minutes until softened. Season well.
- Finely chop the thyme, sausages and chestnuts and add to the pan and cook for another five minutes.
- Lay the still frozen mini Yorkshires out on a baking tray and spoon the mixture evenly into each one
- Put a little slice of brie on top of each one
- Bake in the oven for just a few minutes until the Yorkshires are crisp and the filling is warmed through
- 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.
This is a brilliant idea, will definitely be using the idea and variations on it.
Oooo neat idea – I wouldn’t have thought of stuffing them! Now to get an oven… yes still without one *sobs*
I may have to open some chocolate to compensate ;)