Consuming The Harvest

While Pottering About At Home In Norfolk

Yorkie Puds With Ham, Leek and Mushroom Filling

with 2 comments

For this recipe I’ve cheated a bit and used large, frozen yorkshire puddings (4 per pack) purchased from my local supermarket.

Ham, Leek and Mushroom Yorkie Puds

Ham, Leek and Mushroom Filling

  • 50g butter or olive oil
  • 1 large leek, thinly sliced
  • 4-6 open cup mushrooms, thinly sliced
  • 600ml white sauce
  • 2 Tbsp. wholegrain mustard
  • 100g strong cheddar cheese ( plus a bit for topping, if desired)
  • 3 Tbsp. chopped parsley (2 Tbsp. if using dried)
  • 225g cooked smoked ham, diced
  • Salt and pepper to taste


  1. Melt the butter in a frying pan until foaming.  Add the leek and mushrooms and cook for about 5 minutes, until just about to brown.
  2. Pour in the white sauce and stir in the mustard, cheese and parsley.  Bring to the boil and simmer for 2-3 minutes until the cheese is melted.  Add a splash more milk if it is looking a bit too thick.  Stir in the ham and then set aside.
  3. Bake the yorkshire puddings according to the package directions, or if making your own from scratch – now is the time to create!
  4. When the puddings are almost ready (in either case), reheat your filling until bubbly.
  5. To serve, simply spoon the filling into the yorkshire puddings and if desired, top with a little finely grated cheese and some fresh parsley.

Ham, Leek and Mushroom Filled Yorkie Puds 2


Written by kadeeae

December 15, 2008 at 10:18 am

2 Responses

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  1. Great idea, I might try this with leftover turkey at Christmas.


    December 16, 2008 at 8:20 am

  2. I was thinking the same, this would be great for any holiday leftover turkey/ham!


    December 16, 2008 at 8:57 am

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