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Another Traditional British Dish in honour of the Royal Wedding. Just one Fillet Steak is all that’s needed to make twelve of these little bites of heaven

You can change the meat you use in this dish quite easily – try with some Gammon and Mustard, Lamb and Mint Sauce or some Pork and Apple Sauce.

To Make 12
125g Plain Flour
1tsp Mustard Powder
Pinch Salt
2 Large Eggs
300ml Milk
3tbsp Sunflower Oil, plus extra for brushing
1 Beef Fillet Steak
2tbsp Crème Fraiche
2tbsp Whole Grain Mustard
2tbsp Horseradish Sauce

1. Heat an oven to 220C and sift the Flour, Mustard Powder and Salt into a bowl. Add the Eggs and Milk, then stir well, whisking to form a batter. Set aside for twenty minutes
2. Using a Bun Tin, put a little Oil in the base of each, and heat in the oven for at least ten minutes. When the Oil is beginning to steam, take great care pouring the batter into each hole
3. Bake for fifteen minutes until golden brown, and each Yorkshire Pudding has risen. Remove from the Oven and set to the side.
4. Brush each side of the Steak with a little Oil. Heat a griddle pan, and cook the Steak for four to five minutes on each side. Leave to rest for ten minutes, and slice finely.
5. Mix the Crème Fraiche, Mustard and Horseradish together well, then spoon a little into each cooled Yorkshire Pudding, then top with a slice of Steak.

Photo Courtesy of: Avlxyz

These are great served cold, but even better fresh out of the oven – so no need to worry about any left overs!

If you don’t have any individual Tart tins, you can always use a Muffin tray instead – it’ll work just as well, so don’t worry!

To make 8 Pies
1 Small Onion, peeled and finely chopped
15g Butter
420g Pieces of Pork Loin Steaks, cut into 1cm cubes
2 Rashers Back Bacon, chopped
2 tsp Flour, plus extra for rolling
Pinch Ground Allspice
1tsp Dried Sage
200ml Hot Pork Stock
500g Shortcrust Pastry
1 Egg, beaten

1. Preheat an oven to 150C. Place the Butter in a saucepan, and cook the Onion over a Low heat until soft. Add the Pork and Bacon pieces to the pan, and cook until coloured. Stir in the Flour.
2. Transfer to a large ovenproof dish then add the Allspice and Sage, before pouring the Stock over the top. Cook in the oven for ninety minutes, and leaving to cool.
3. Increase the heat in the Oven to 200C. Roll out the Pastry on a lightly floured surface, and cut into eight rounds, each twelve centimetres across. Gather the scraps together, roll out again, into slightly smaller rounds, repeating until you have enough to make lids for each Pie.
4. Use the larger rounds to line the Tart tins (or muffin trays), leaving a small amount to overlap at the top.
5. Fill each with a spoonful of the Pork mixture, with enough liquid to come to the top of the tray. Dampen the edges, then place the lids on top, sealing firmly. Make a small hole on top of each Pie, brush with the Beaten Egg, then bake for twenty to twenty five minutes, until Golden Brown and hot through.

Photo Courtesy of: Gordon Hamilton

Mini Yorkshire Puddings with Beef

Mini Pork Pies