Yorkshire Pudding Pies

Whatever your favourite pie filling, veggie, beef or chicken, all would work well. Here's a recipe for one of our favourite versions, using chicken.

by Aunt Bessie's

Ingredients
Method

Ingredients

- 12 large Aunt Bessies Yorkshire puddings
- half a Roast chicken
- 1 Onion
- 75 g Smoked streaky bacon (cut into small pieces)
- 90 g Mushrooms (sliced)
- 1 Vegetable stock cube (dissolved 237ml water)
- 120 ml Milk
- 30 g Plain flour
- 15 g Butter (plus a little oil)

Method

1

Strip the chicken carcass, cutting the meat into large pieces. If using uncooked boneless chicken, you would need to pre-cook it at this stage.

2

Sauté the onion, bacon and mushrooms in the butter and oil. When soft, add flour.

3

Add the stock and stir continuously, then pour in the milk so the sauce is rich and creamy (add more liquid if the sauce is a little thick).

4

Transfer the pre-cooked chicken into the pan, and stir carefully until it’s completely coated.

5

Take 6 Aunt Bessie’s Yorkshire puddings and roll flat with a rolling pin. Preheat the oven to 200°C / 180°C fan. Take 6 other Yorkshire puddings from the freezer and load with the filling. Take the flattened Aunt Bessie's Yorkshire puddings and place on top, like a lid.

6

Egg wash the entire ‘pie’ and bake in the oven for 20 minutes. Remove from the oven, egg wash again then cook for another 10-15 minutes. Serve and enjoy!

Comments & Ratings

More Aunt Bessie's recipes

	12 large	Aunt Bessies Yorkshire Puddings
	0 half a	Roast Chicken
	1	Onion
	75 g	Smoked Streaky Bacon (cut into small pieces)
	90 g	Mushrooms (sliced)
	1	Vegetable Stock Cube (dissolved 237ml water)
	120 ml	Milk
	30 g	Plain Flour
	15 g	Butter (plus a little oil)

Login

Register

Yorkshire Pudding Pies

Ingredients

Method

1

2

3

4

5

6

Comments & Ratings