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Korean slow cooked pork with rice (grated carrot, chopped brocolli & sesame oil, edamame beans) & pickled sliced carrot. 

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Korean slow cooked pork with rice (grated carrot, chopped brocolli & sesame oil, edamame beans) & pickled sliced carrot. 

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These Bulgogi Pork Tacos are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

* Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

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These Bulgogi Pork Tacos are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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With vegetarian sausages, chestnuts, goat's cheese, herbs and chutney, these vegetarian stuffed Yorkshire puddings make for a deliciously warm and fruity starter or Christmas Eve treat.

And best of all, they're totally vegetarian.

Here's what to do to make 15 of these tasty stuffed Yorkshire puddings.

Ingredients

Instructions

Preheat the oven to 200C/390F (180C/355F fan).

Heat the oil and butter in a non-stick pan until melted.

Add the sausages, chestnuts and thyme.

Add the onions and celery.

Fry for 10 minutes on low, stirring often. Season well.

Lay the still frozen Yorkshire puddings out on a baking tray.

Spoon the vegetarian stuffing mixture evenly into each Yorkshire pudding.

Crumble a little goat's cheese over each one.

Spoon a little chutney onto the centre of each Yorkshire.

Bake in the oven for 5-8 minutes until the Yorkshires are crisp and the filling is heated through.

Pointers, tricks and troubleshooting tips for the perfect vegetarian stuffed Yorkshire puddings

Are vegetarian stuffed Yorkshire puddings easy to make?

These vegetarian stuffed Yorkshire puddings are so simple to make. A bit of chopping of the veggies and meat alternative sausages, then cook everything on the hob before generously piling into ready-made Yorkshire pudding cases.

Top with your favourite soft cheese and a spoon of onion chutney and bake for 5-10 minutes to create perfect festive puds. These are great for a vegetarian starter, or as part of a festive buffet spread, I'm sure even the meat eaters will want seconds!

Will I need any special equipment for this recipe?

You don't need any special equipment for this recipe, everything you need should be easy to find in the average kitchen.

A chopping board and knife to prepare the filling, weighing scales, and measuring spoons. You'll also need a large frying pan to cook the filling in, and a baking tray to finish off the Yorkshire puddings in the oven.

You can find the full list of equipment when you head down to the recipe card below.

Where can I buy chestnuts?

Over the festive period most large supermarkets will stock fresh chestnuts in the fruit and veg section, they often come in a net bag. Or you should be able to pick them up at your local farmers' market.

For this recipe, we're using ready-cooked chestnuts, which you can buy year-round in the supermarket, or roast some fresh ones yourself if you like, they smell amazing!

How can I tell if goats cheese has gone off?

Firstly check the Best Before End Date on the cheese to give you an idea if the cheese is still ok to use. Has it been stored correctly? It should be kept in the fridge in a sealed container.

Check there is no mould growing on the cheese, as it is a soft cheese mould can more easily thread and spread through the entire cheese so it may not be safe to eat.

Is this vegetarian stuffed Yorkshire puddings recipe suitable for vegetarians and vegans?

This recipe is totally vegetarian as it contains no meat or fish.

Unfortunately, this recipe as it is would not be suitable for vegans because ready-made Yorkshire puddings contain egg and dairy milk.

If you've mastered a vegan Yorkshire pudding recipe you could make some yourself ready to fill with the lovely veggies and vegan sausage that you've cooked in oil without the butter, finished off with vegan cheese on top.

Another alternative would be to use vegan ready rolled pastry and create mini tarts instead. Grease a 12 hole muffin tin and cut discs from the ready rolled pastry to line the muffin tin, and then pile in your filling, bake for 15 minutes until the pastry has is crisp, and the filling piping hot.

Is this vegetarian stuffed Yorkshire pudding recipe gluten-free?

For this recipe I'm using Yorkshire puddings made with wheat flour, so no they are not suitable for someone who needs to avoid gluten in their diet.

That said, some supermarkets stock gluten-free Yorkshire puddings in their Free From ranges so have a look and see if you can find some that would be suitable. Make sure to also use gluten-free vegetarian sausages too.

Is this vegetarian stuffed Yorkshire pudding recipe safe to eat while pregnant?

The only thing to be really mindful of in this recipe is the type of goats cheese you use on top.

The NHS advise at the time of writing states goats cheese made with pasteurised milk is ok to eat, and if it's the kind with a white rind it needs to be cooked until steaming hot. It's best to avoid cheese made with unpasteurised milk. Please see NHS website for further information.

As long as all the other ingredients are in good condition, and the stuffed Yorkshire puddings are prepared and cooked safely and hygienically they shouldn't pose a risk to a pregnant woman.

A Mummy Too does not offer medical advice, please seek help from a medical health professional if you have any concerns or questions.

What goes well with vegetarian stuffed Yorkshire puddings?

These vegetarian stuffed Yorkshire puddings are excellent as part of a lovely festive party spread, served with a vegetarian cheese board, some crudités and different dips, these mini baked potatoes always go down well, and how about some vegetarian pigs in blankets or devils on horseback.

Of how about serving them as a vegetarian starter, the perfect way to begin a festive feast.

Can I make vegetarian stuffed Yorkshire puddings without celery?

If you don't like celery or someone is intolerant it's fine to leave out, you could replace it with some carrot if you like.

I haven't got vegetarian sausages, can I use vegetarian mince instead?

The overall texture will be a bit different if you use mince instead of cut up sausages, I haven't tried this recipe with different meat alternatives but by all means, give it a go.

I haven't got chestnuts, what can I use instead?

The chestnuts in this recipe bring texture as well as flavour in a way that's hard to replace. I love the festive feeling they bring to any dish.

That said if you don't have any you could try replacing them with some walnuts, or perhaps some mushrooms or a combination of the two.

Can I add extra veggies to this recipe?

As the Yorkshire puddings are quite small there is only so much filling that will fit in, if you want it to be more veg focused then you'd have to leave out some of the sausage or chestnuts.

You can be flexible with the filling but don't overload them with lots of different flavours, pick a couple of things like carrot and mushroom or sprouts and walnuts and stick to just those.

How should I store vegetarian stuffed Yorkshire puddings?

If you have any leftovers they need to be kept in a sealed container in the fridge.

How long do vegetarian stuffed Yorkshire puddings keep?

Please check on the packet of Yorkshire puddings for more accurate guidance. A rough guide would be that they will keep in the fridge for up to 2 days.

Can I leave vegetarian stuffed Yorkshire puddings out on the counter?

No, obviously you can leave these vegetarian stuffed Yorkshire puddings out for serving, and they will be ok for an hour, maxim two hours for a party spread, but make sure to get any leftovers into the fridge as soon as you can.

Can I make vegetarian stuffed Yorkshire puddings ahead?

If you like you could prepare the filling the day ahead, make sure to get your filling cooled and into the fridge well covered within an hour of cooking.

When you're ready, fill the Yorkshire puddings, and top with goats cheese and chutney before baking in the oven.

If you've made the filling ahead they will need longer in the oven up to 15 minutes for the filling to be pipping hot. Or you could blast it in the microwave for 2 minutes before filling your Yorkshire puddings and then bake for 8 minutes until the Yorkshires are nice and crisp.

Can I freeze vegetarian stuffed Yorkshire puddings?

No, we're using ready made Yorkshire puddings which can not be refrozen. If you've made your Yorkshire puddings from scratch then you could freeze them, they would keep in the freezer for up to a month.

What is the best way to reheat vegetarian stuffed Yorkshire puddings?

You can simply reheat these vegetarian stuffed Yorkshire puddings in the oven. Preheat the oven to 180C (160C fan) and pop your Yorkshire puddings on a tray, heat for 10-15 minutes until the filling is piping hot.

Can I make vegetarian stuffed Yorkshire puddings in a different quantity?

If you want to make more or less of these vegetarian stuffed Yorkshire puddings that's no problem at all.

You'll see on the recipe card below the number of servings is set to 15, that's how many Yorkshire puds this recipe will fill.

If you want to make more or less just click on the number of servings a slider will pop up that you can move up or down to get the number you want to make.

This will automatically update the ingredients for you to the correct amounts to fill your Yorkshire puddings.

Can I make this recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?

As we're using ready-made Yorkshire puddings there's no need to get the stand mixer out for this recipe.

Can I make vegetarian stuffed Yorkshire puddings with a food processor?

If you find it easier you could use a food processor to cut up the vegetables for you, roughly chop the red onion and celery into chunks before pulsing in the food processor. Whizz them in short bursts so you can get a fine dice, and stop before it turns into soup!

You could also use the food processor to chop up the chestnuts, and the vegetarian sausages. Some vegetarian sausages can be quite delicate so it might be best to do those on a chopping board.

How can I make sure these vegetarian stuffed Yorkshire puddings are perfectly cooked?

You'll know when these delightful vegetarian stuffed Yorkshire puddings are done when the cheese on top has melted beautifully and the Yorkshire puddings have crisped up.

This should take 5-10 minutes, use the cooking instructions on your packet on Yorkshire puddings as a guide, and make sure the filling is piping hot.

Why did my vegetarian stuffed Yorkshire puddings turn out dry?

Did you remember to add the chutney and cheese on top? These elements really help bring flavour and texture to this dish.

The filling shouldn't be dry as there is quite a lot of moisture from the vegetables. When you're cooking the filling make sure to keep it over low heat, you want to gently cook the sausage and veggies, not burn them and dry them out.

When baking these in the oven set a timer so you remember to take them out, if they are in the oven too long they will dry out.

Why did my vegetarian stuffed Yorkshire puddings turn out wet and soggy?

It's best to get the Yorkshire puddings out of the freezer just before you're ready to fill them. If they sit out on the side for ages they will start to thaw out and might go soggy before you've put them in the oven.

If there is a lot of moisture in your filling mixture as your cooking it, cook for a couple of minutes extra until some of the excess water has evaporated.

Make sure to preheat the oven too so the stuffed Yorkshire puddings are going into a hot oven and can start to crisp up immediately.

Why did my vegetarian stuffed Yorkshire puddings taste bland?

Did you remember to add the thyme? You can adjust the seasoning of the filling before piling into the Yorkshire puddings, add a little salt and pepper to bring out the flavours more.

How can I add/change the flavours in vegetarian stuffed Yorkshire puddings?

This recipe is really flexible, as long as you keep the total amount of filling the same you can use lots of different combinations of flavours.

Keep the red onion and celery, or use carrot and onion as the base, and here are a few more ideas to get you going.

Vegetarian sausage with sprouts and walnuts, topped with brie and cranberry sauce

Vegetarian sausage with apple and chestnut topped with cheddar and onion chutney

Mushrooms and chestnuts topped with vegan cheese and onion chutney

Print this vegetarian stuffed Yorkshire pudding recipe

If you'd like to print this try later, just click the PRINT button on the recipe card below.

Vegetarian Stuffed Yorkshire Puddings

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

If you enjoyed this recipe then you'll likely also enjoy my delicious tofu skewers or even this incredible cinnamon swirl babka.

Pin these vegetarian stuffed Yorkshire puddings

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This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining. It's quick to make and packed with flavor. It's made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese. If you love mushrooms and cheese, you've got to try it!

You can also make this recipe in form of a bruschetta - see this recipe for mushroom bruschetta.

Ingredients

(Recipe card with full ingredient list is at the bottom of the post.)
Here's what you need to make this amazing mushroom tart:

Puff pastry - all-butter puff pastry tastes best so choose that if you can find it

Mushrooms - any kind will work here, I used half button mushrooms and half chanterelle mushrooms, cremini (baby bella) mushrooms or fresh porcini mushrooms would also be great

Shallots - you can also use onions

Thyme - fresh or dried, you could also use French or Italian herbs

Garlic - use only fresh garlic

Balsamic vinegar - enhances the flavor of mushrooms, adds some acidity that cuts through the richness of mushrooms and cheese, if you don't have it on hand, you can omit it or add 1/2 Tbsp of soy sauce instead

Egg - to brush the edges of puff pastry - they will be nicely golden, if you don't have any eggs you can use heavy cream or milk to brush the edges of the tart

Cheese - it's important to use a flavorful cheese like Gruyere cheese, Appenzeller cheese (or other Alpine-style full-bodied cheese), sharp aged cheddar would also work. Here you can find more recipes using Gruyere cheese.

Step by step instructions

STEP 1: Slice the shallots, mushrooms, chop the garlic. Don't slice the mushrooms too thinly, you want them still crunchy after being cooked.

STEP 2: First cook the onions with butter and thyme until soft, then add the garlic. Transfer the onions to a plate.

We will cook mushrooms over high heat so there is a risk that the onions could burn.

STEP 3: Cook the mushrooms with oil over high heat for a minute without stirring. As soon as you stir the mushrooms they will release liquid and they won't brown. Then you need to cook the mushrooms with balsamic vinegar until all the liquid has evaporated. Too much liquid in the mushrooms would cause the puff pastry to be soggy.

STEP 4: Add the onions with garlic back to the pan and stir until combined. Season to taste with salt and pepper. Take the pan off the heat and transfer the mushrooms to a plate, let them cool slightly.

Don't put hot mushrooms on puff pastry - it will start to melt and become sticky, and won't be as puffy as it should be after being baked.

STEP 5: Take puff pastry out of the fridge (take it out only if you have all you ingredients ready, warm puff pastry is sticky and hard to work with).

Score the puff pastry around the edges leaving a 1-inch (2,5 cm) border. You don't want to cut the pastry all the way through, just score it with a pairing knife, this will help to puff up the border of the tart. Prick the dough several times with a fork - it will help to release steam from underneath the pastry and the dough won't puff up under the mushrooms.

STEP 6: Sprinkle the dough with shredded on the large holes of a box grater cheese.

STEP 7: Spread sautéed mushrooms with onions on top of the cheese.

Bake the tart at 375°F or 190°C for about 20-25 minutes. It's ready when it's nicely puffed and golden.

Cut into squares and enjoy!

Serving suggestions

I like to serve this tart as an appetizer with a side of some salad greens and tomatoes. It's quite rich so you want to serve it with something light and crunchy. A crisp dry white wine would also be a lovely addition.

Make them differently: You could also cut the dough into small squares or circles and make small individual tartlets.

Storage

This mushroom tart tastes best freshly made (especially slightly warm) or 1-2 hours after baking. After this time it won't be crunchy anymore and the pastry will become a bit soggy. It's still very tasty, though! You can reheat it in a microwave or in an oven until warm.

This tart can also be frozen. Wrap each serving in plastic foil and freeze for up to 3 months. Thaw in an 350°F (180°C) oven until thawed and warm.

How to make it in advance: Prepare your mushroom filling, shred the cheese, and store them in the fridge for up to 3 days. Assemble and bake the tart right before serving.

Top tips on how to work with puff pastry

This tart is really easy to make, you can use the pastry with the parchment paper attached and don't really have to work with it but it's still important to keep the pastry cool, in the fridge, while you're preparing all the other ingredients. It will be sticky when warm.

All-butter puff pastry is more sticky than regular puff pastry made with shortening or palm fat (but it's so much tastier!).

If using frozen puff pastry it's better to thaw it in the fridge overnight instead of quickly thawing it on the counter - it can be prone to breaking.

More savory puff pastry recipes

Here you can find all my puff pastry appetizers.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Puff Pastry Mushroom Tart

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