Mini Scotch Beef Yorkies

Mini Scotch Beef Yorkies

8 - 12 people (makes 32-36 canapes)


  • For the mini yorkies

  • 140g plain flour

  • 4 medium eggs

  • 1/4 teaspoon fine sea salt & black pepper

  • 200ml cold full fat milk

  • Vegetable oil for cooking

  • For the Scotch Beef

  • 1 large Scotch Beef sirloin steak

  • 1 tablespoon vegetable oil

  • Salt & Pepper

  • For the horseradish creme fraiche

  • 2 tablespoons creme fraiche

  • 1 tablespoon horseradish sauce

  • Micro-herbs or pea shoots (optional)

Cooking Method

A mouthwatering bite of tender roast beef in a mini Yorkshire pud? Yes please! Follow our recipe at home and put the CAN in canapé. Your guests will thank you

  1. Heat oven to 200°C.
  2. Remove the sirloin steak from the fridge 30 minutes before cooking and allow it to come to room temperature.
  3. To make the yorkies, place 140g sieved plain flour into a large bowl with salt & pepper. Add the eggs and mix well with a whisk until it forms a thick paste with no lumps. Slowly add the cold milk, mixing as you go. Transfer the batter to a measuring jug.
  4. Drizzle some vegetable oil into each hole of a 24 hole or 2 x 12 hole mini muffin tins then heat in a hot oven. Once the oil is bubbling hot remove from the oven and half fill each hole with batter. Return to the hot oven, undisturbed, and cook for 12-15 minutes until the yorkies are puffed up and golden brown all over.
  5. Remove the cooked yorkies, place them on a wire rack to cool slightly and repeat the process, adding a little more oil if needed, until all the batter has been used up.
  6. Meanwhile, heat up a medium frying pan. Add a little oil to the pan. Season the steak on both sides with salt & pepper and place it in the hot pan. Cook for 1-2 minutes on each side, or as desired. Remove the cooked steak from the pan and allow to rest for at least 10 minutes.
  7. Now make the dressing by mixing together cream fraiche and horseradish sauce.
  8. Just before serving place the yorkies on a baking tray and warm in a hot oven (180°C) for a few minutes. Slice the steak as thinly as you can, cutting against the grain. To assemble the canapés roll a slice or two of steak and place it into the centre of the yorkie then top with a small amount of horseradish creme fraiche and microherbs such as red amaranth. Serve to your guests on a nice platter tray.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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