Ingredients
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- SpinneysFOOD All-Purpose Flour 150g
- Large SpinneysFOOD Organic Free-Range Eggs 3
- SpinneysFOOD Full-Fat Milk 250ml
- SpinneysFOOD Fine Sea Salt ¼ tsp + a pinch
- Dijon mustard 1 tsp
- SpinneysFOOD Fresh Chives A handful
- Sour cream 125ml
- SpinneysFOOD Horseradish Sauce 2 tbsp
- Mayonnaise 2 tbsp
- Lemon juice 1 tbsp
- SpinneysFOOD Onion Chutney 2 tbsp
- Rocket A handful
- Roast beef slices 400g
Nutrition (Per serving)
- Calories 1310
- Fat 71.5g
- Saturates 22g
- Protein 86.9g
- Carbs 76.3g
- Sugars 12.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roast beef Yorkshire pudding burritos
British 10 Mins Prep · 25 Mins Cook
- Preheat the oven to 230°C, gas mark 8.
- Drizzle the oil into 2 x 20cm oven-proof pans and place in the oven to heat up, for approx. 10 minutes.
- In a large mixing bowl, whisk together the flour, eggs, milk, a pinch of salt and mustard until smooth. Set aside.
- Finely chop the chives and add to a small mixing bowl together with the sour cream, horseradish sauce, mayo, lemon juice and ¼ tsp of salt.
- Pour the batter into the hot pans and return to the oven for 15 minutes or until puffed up and golden. Remove the Yorkshire puddings from the oven.
- Spread 1 tablespoon of horseradish sauce over half of each pudding, followed by the onion chutney, rocket and roast beef slices.
- Carefully roll up the burritos and serve.