Leftover Roast Beef Wrap
Ingredients:
Directions:
- Make Yorkshire Pudding batter by mixing equal parts milk, eggs and flour. Leave to rest in a fridge for ½ hour whilst heating a good dollop of oil in a 12” deep dish pizza pan in an oven set to 230°C/GM8. When oil is hot remove from oven, pour in batter mix, return to oven and cook for 20-25 minutes until golden and risen. Remove from oven and allow to cool.
- Carve leftover meat into thin slices and layer generously onto 1/3 of the pudding, top with vegetables of choice, moisten with some leftover gravy.
- Tightly roll pudding into a wrap and skewer with a cocktail stick.
- Place on baking sheet and place in oven set to 180°C/GM4 for 15-20 minutes until piping hot in the centre.
- Serve with a drizzle of extra gravy and leftover cauliflower cheese or roast potatoes
