Mini Yorkshire Puddings with Rare Beef, Caramelised Onion & Whipped Feta
The ultimate winter canapé? We think so. These elegant mini Yorkshire puddings are the perfect bite—crisp and golden, filled with creamy whipped feta, sweet caramelised onion, and slices of tender rare beef. They’re impressive, comforting, and made to be shared over a good bottle of Pinot Noir. Whether you're hosting a dinner party or looking for a cosy weekend treat, this recipe delivers warmth and flavour in every bite.
Makes: 12
Prep time: 25 mins
Cook time: 40 mins
Ingredients:
For the Yorkshire puddings
3 large eggs
150ml milk
100g plain flour
½ tsp salt
Neutral oil (e.g. canola or sunflower)
For the filling
200g beef fillet or sirloin, room temperature
Salt & pepper
Olive oil
2 large onions, thinly sliced
1 tsp brown sugar
1 tbsp balsamic vinegar
Fresh thyme (optional)
For the whipped feta
100g feta cheese
50g cream cheese
1 tbsp olive oil
Cracked black pepper
To garnish
Microgreens or baby herbs
Flaky sea salt
Method
1. Make the Yorkshire puddings
In a bowl, whisk the eggs, milk, flour and salt until smooth. Let the batter rest for 30 minutes.
Preheat oven to 220°C (430°F). Pour a small amount of oil into each cup of a mini muffin tray. Place in oven to heat for 10 minutes until the oil is smoking hot.
Carefully pour batter into each cup (about ¾ full). Bake for 15–20 minutes without opening the oven door, until puffed and golden. Remove and cool on a rack.
2. Caramelise the onions
Heat a drizzle of olive oil in a pan over low heat. Add onions and a pinch of salt.
Cook slowly for 25–30 minutes, stirring occasionally, until soft and golden.
Stir in brown sugar and balsamic vinegar. Cook 5 more minutes until jammy. Set aside.
3. Cook the beef
Season beef with salt and pepper. Sear in a hot pan with a little olive oil for 2 minutes on each side for rare (or longer for preferred doneness).
Rest, then slice thinly.
4. Whip the feta
In a food processor, blend feta, cream cheese and olive oil until smooth and creamy. Season with cracked pepper to taste.
To assemble
Gently press down the centre of each Yorkshire pudding to create a small well.
Spoon in a little whipped feta, top with caramelised onion, and a slice or two of beef.
Garnish with microgreens and a pinch of sea salt.
Wine pairing
Serve with a chilled glass of Tohu Awatere Valley Pinot Noir. Its vibrant red fruit and savoury spice will cut beautifully through the richness of the dish.