Mini Vienna Toad in the Hole

Another Great British Classic, reimagined by Chef Philli. Complete with top-tips for quick and easy preparation, Chef Philli talks us through this fantastic dish – great party food, or super-sized canapes. The full recipe and video are below now for you to cook along with!

Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, joined Lamb Weston and The Sausage Man to create some astounding recipes for you to try at home.

Crispy Mini Yorkies

In Episode 6 of Cooking with Chef Philli our star takes on the iconic British favourite. A Sunday staple with a Sausage Man twist, these mini yorkshire puds have Mini Vienna Sausages at their centre.  

Mini Vienna Toad in the Hole - By Chef Philli - Three on a Board
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Mini Vienna Toad in the Hole - By Chef Philli - Three on a Board

Mini Vienna Toad in the Hole


  • Author: Chef Philli Armitage-Mattin
  • Total Time: 40mins
  • Yield: 8 Yorkies

Description

These bite-sized Toad in the Holes are more than a mouthful, making perfect party nibbles or XXL canapes. Made with Vienna Mini Franks and fluffy mash potato, these Yorkies are an awesome dish for any occasion!


Ingredients

Toad
16  mini sausages Vienna Pork Mini Frankfurters – or Vienna Beef Mini Frankfurters
Yorkie Batter (Prepare one hour before cooking)
1 tsp Salt
100g Plain flour
3 Eggs
250ml Whole Milk
3  tbsp Beef Dripping/Goose or Duck Fat
Mash
400g Mash potato (Homestyle Mash from Lamb Weston – or make your own at home)
100g Butter
10g Chives
1 tsp Salt
Gravy
200g Instant / Shop Bought gravy

Instructions

1 Combine your Yorkie batter in a big bowl. Blitz the mixture with a stick blender until smooth, then leave to rest for at least 1 hour
2 Preheat your oven to 200°C/Fan 180°C. Divide the lard or goose/duck fat between 8 muffin holes in a muffin baking tray. Put the tray in the oven to heat up.
3 Add a Vienna Pork Mini Frankfurter 8cm to each hole. Return to the oven for a couple of minutes, to get the oil back up to temperature.
5 Pour the batter into the muffin tray and roast for a further 15 mins until the Yorkies rise and turn golden brown. Avoid opening the oven during cooking to help keep in the heat and aid the rising process.
6 Mash your potatoes – if using instant mash, simply heat as instructed then mix with butter chives and salt. If making from scratch, bring a pot of water to the boil and cook your potatoes until you can get they’re fork-through soft. Then drain and mash – mixing with butter, chives and salt.
7 Add mash potato to the Yorkies and serve with a drizzle of gravy on each. Enjoy!
  • Prep Time: 20mins (plus 1hr rest for the batter)
  • Cook Time: 20mins

Keywords: yorkshire pudding, yorkies

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