Roast Dinner Yorkshire Pud Wraps
By :The Culinary Cartel
Serving Suggestions: Roast beef, horseradish, roast potatoes (reheated until crisp), leftover green veg (we used Brussel sprouts, and sautéed greens). Add mustard if desired. Sautéed mushrooms or nut roast, Vortex crispy chickpeas (lightly oiled, Air Fry on 205°C for 6 mins), roast potatoes, roasted butternut, sauce of choice (a plant based white sauce, or salsa verde is lovely here!) Roast Chicken, stuffing, gravy, cauliflower cheese, honey roasted carrots broccoli – All reheated in the Vortex Air Fryer (Grill on 205°C for 4 mins) Roast Lamb, Mint sauce, minted peas, mixed roasted veggies, rosemary roast potatoes No Roast leftovers? No problem! Cook some sausages and serve with mustard mayo (1Tbso Dijon +2 Tbsp Mayo) and buttery sautéed cabbage Tips for the puffiest puds: – Rest time: The single most important step. Resting the batter will increase the rise of the puddings, and lead to a tastier and more complex final flavour. Aim for a few hours minimum if you can, or let them sit for up to three days for gravity defying puds. – Warm vs cold batter: A personal choice. Room temp batter will yield tall, crispy puddings with a hollow core. Cold batter will create denser puddings with a pronounced cup. – Preheat your cake tin and oil for a great puff.
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Browse Category Dinner, Main Course
Cooking Technique Air Fryer
Keyword Autumn, Bread, Pastry
Home Category Dinner, Main Course
Prep Time 10 Minutes
Cook Time 8 Minutes
Servings
2 Servings
Ingredients
  • 90 g plain flour
  • 1 pinch salt
  • 20 ml water
  • 2 egg
  • 80 ml full fat milk
  • 2 g fresh chives
  • Oil as needed
Browse Category Dinner, Main Course
Cooking Technique Air Fryer
Keyword Autumn, Bread, Pastry
Home Category Dinner, Main Course
Prep Time 10 Minutes
Cook Time 8 Minutes
Servings
2 Servings
Ingredients
  • 90 g plain flour
  • 1 pinch salt
  • 20 ml water
  • 2 egg
  • 80 ml full fat milk
  • 2 g fresh chives
  • Oil as needed
Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Add the flour and salt in a bowl and make a well in the middle.
  2. Add the water, eggs and milk and whisk the batter until no lumps remain. Then mix in the chives. Place the batter into the fridge to rest for as long as you can. 30 Minutes before you are ready to cook, remove the batter from the fridge and allow it to come back to room temperature.
  3. Gather your roast dinner fillings, and reheat them as needed in the air fryer (see Description) then set aside to keep warm while you cook the yorkshire pud wraps.
  4. Drizzle an 8″ cake tin with oil until it covers the base of the tin in a 1mm layer. Place the oiled tin into the basket of the air fryer.
  5. Select Air Fry, and set the temperature to 205°C / 400°F and the time to 8 Minutes. Press Start and allow the Air Fryer to preheat with the cake tin inside.
  6. When prompted, Once hot, open the drawer and pour exactly half of your batter into the heated cake tin. Cook the Yorkshire pud until deeply golden and puffy (ignore when prompted to turn food.) Once cooked remove the hot Yorkshire pud wrap from the cake tin with tongs, then set aside to keep warm.
  7. Add in a little more oil into the cake tin, then repeat the cooking process with the remaining batter. Once both pud wraps are cooked, load them up with your favourite leftovers, roll up and serve immediately.
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