Beef vol-au-vents

Amuse your guests with Ed Baines's witty, down-sized version of beef and Yorkshire pudding, an ideal party nibble
By Ed Baines
Beef vol-au-vents
  • Rating:
  • Serves: 12
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 small fillet of beef
  • salt, and freshly ground pepper
  • fresh horseradish, grated
  • 150 ml double cream, whipped
  • 1 tsp lemon juice
  • 1 carrot, grated
  • vegetable oil, for deep-frying
  • 12 mini-yorkshire puddings


1. Heat a heavy-based frying pan until hot. Add in the beef fillet and sear for 2 minutes on each side, making sure it is pink in the middle. Season with salt and freshly ground pepper and slice finely into 24 slices.

2. In a bowl, mix together the fresh horseradish, whipped cream and lemon juice.

3. Heat the vegetable oil for deep-frying in a pan. Once the oil is hot, add in the shredded carrot and deep-fry until a light golden brown. Remove with a slotted spoon and drain on kitchen paper.

4. Place a little of the horseradish mixture inside each mini-Yorkshire pudding. Top with 2 slices of roast beef, garnish with the deep-fried carrot and serve.

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