Mini Yorkshires with vegetarian stuffing recipe

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. 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 of these tasty mini yorkshire puddings.

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 Yorkshire puddings (or make your own)
• 100g (3.5 oz) goat’s cheese (or brie)
• Cranberry chutney

Instructions

1. Preheat the oven to 200C/390F (180C/355F fan)
2. Finely chop the onion and celery
3. Heat the oil and butter in a pan and fry the onion and celery for 5 minutes until softened. Season well.
4. Finely chop the thyme, sausages and chestnuts and add to the pan and 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 your mini yorkshire puddings are crisp and the filling is warmed through
8. Garnish with cranberry chutney and serve

Here’s that mini yorkshire puddings recipe again in a printable format:

Print Recipe

5 from 1 vote

Mini Yorkshires with vegetarian stuffing

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.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Festive makes

Cuisine: British

Keyword: festive, vegetarian, yorkshire puddings

Servings: 12 yorkshire puddings

Calories: 98kcal

Author: Emily Leary

Ingredients

• 2 tsp olive oil
• 10 g (0.4 oz) butter
• 1 red onion
• 1 celery stick
• 4 sprigs fresh thyme
• 1 pinch salt and freshly ground black pepper
• 200 g (7.1 oz) vegetarian Lincolnshire sausages (or chestnut mushrooms)
• 100 g (3.5 oz) cooked chestnuts
• 15 yorkshire puddings or make your own
• 100 g (3.5 oz) goat's cheese or brie
• 4 tsbp 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

Nutrition

Calories: 98kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 207mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

I love this recipe because it makes such a refreshing change from the usual options available to veggies. Are you tempted to try it?

If you enjoyed this recipe, try my festive stuffed mushrooms.

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