Mini Yorkshire Puddings with Roast Beef

-recipe courtesy Foodland Ontario;

Mini Yorkshire Puddings with Roast Beef

Start your holiday parties with adorable tiny Yorkshire puddings filled with the best of roast beef dinner fixings – beef, horseradish, Ontario carrots and mashed potatoes. Makes 36 mini Yorkshire puddings

2 Ontario eggs
1 cup Ontario Milk
½ tsp salt
1 cup all-purpose flour
2/3 cup butter, melted
1 cup mashed Ontario potatoes
1/3 cup creamy horseradish
10 oz sliced cooked Ontario roast beef (about 2 cups/500 mL)
1 can beef gravy
1 to 2 Ontario carrots
Fresh Ontario parsley leaves

Spray or lightly oil 36 nonstick mini muffin cups, each about 2-inches across at top rim and 1-1/2 inches at bottom. (If you do not have enough cups, fill cups in one pan and bake one pan at a time.) Place pan on larger baking sheet in case of spills. In medium bowl, whisk eggs with milk and salt. Whisk in flour. (It doesn't need to be smooth.) Leave at room temperature.

Place empty pan in 400°F oven for five minutes. Remove and immediately put a scant teaspoon of melted butter in each muffin cup. Whisk batter and pour just enough into each cup to half fill, about 1 tbsp for each. Return to oven; bake for 16 to 18 minutes, until golden and puffed. Remove to rack to cool or serve warm.

Fill each with rounded teaspoon of mashed potatoes, small dollop of horseradish and piece of roast beef dipped in gravy. Slice carrots into julienne strips and tuck at side of beef. Garnish with parsley leaf.

Tip: Mini Yorkshire Puddings can be made ahead and left at room temperature overnight. Or freeze and then thaw at room temperature. Warm in 350°F oven; if desired.