Mini Pork and Apple Yorkie Puds - Coeliac Sanctuary
Posted On: 19th December 2017
Yorkshire puddings are a must for a Sunday Lunch but they don't have to be lovely big ones covered in gravy. These little ones would with well with a Sunday Lunch or Christmas Dinner but they can also be used as gluten free canapes or on a buffet! Really easy to make and can be filled in so many ways.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
12tsp oil (or fry light)
1 large egg
6tsp apple sauce
1-2 slices cooked pork
Preparation Time: 15 Mins
Cooking Time: 15 Mins
This recipe is free from...
Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
1. Beat the cornflour, egg and milk in a jug then stir in the sage. Leave to sit for 10 minutes or so.
2. Meanwhile, using a canape tray, add a tsp of oil to 12 holes (alternatively fry light also works, ideal if you are on slimming world, about 3 sprays to each hole). Place in an oven preheated to gas mark 7 for 8-10 minutes until the oil is spitting hot (or if using fry light, it should be foaming slightly)
3. Once oil is very hot, remove the tray from the oven, fill each hole with the batter mix to about 1/3 full. Place the tray back in the oven, cook for 9 minutes on gas mark 7, do not open the oven in this time otherwise they will drop. Reduce the heat to gas mark 2 after 9 minutes and continue to cook for a further 3 minutes.
4. Remove from the oven and extract from the tin, spread about half a tsp of apple sauce in the middle of each. Cut a slice or two of cooked pork into strips, roll and place on top of the apple sauce.
This recipe makes 12 mini yorkies
Nutritional info per mini yorkie
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