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Ingredients
- 1 c. Plus 2 Tbsp. lowfat milk
- 2 lrg Large eggs
- 1 lrg Egg yolk
- 1 c. All purpose flour
- 1 tsp Salt Freshly grnd black pepper to taste
- 3/4 c. Vegetable oil
- 3/4 c. Lowfat sour cream
- 1 Tbsp. Plus 1 tsp. liquid removed bottled horseradish
- 1 tsp Minced fresh flat-leafed parsley leaves, (wash and dry before chopping)
- 1/2 lb Cooked rare roast beef, sliced 3/8-inch thick and slices cut into 1 inch piece
- 36 sm Fresh flat-leafed parsley leaves
Directions
- Make batter:In a blender blend batter ingredients till smooth and transfer to a bowl.
- Let batter stand, covered, 1 hour.
- Preheat oven to 425 degrees.
- Put 2 mini-muffin pans (each containing twelve 1 3/4 by 1-inch c.) on 1 baking sheet and spoon 1 tsp. oil into each c.. Put the baking sheet in middle of oven 3 min to heat oil in c.. Working quickly, pour 2 tsp. batter into warm oil in each c. and bake in middle of oven 18 min, or possibly till pudding shells are golden brown and puffed. Remove shells from c. with tongs and cold on racks. Repeat procedure with remaining batter.
- Shells may be made 3 days ahead and chilled, covered, or possibly 1 month ahead and frzn in airtight containers. Bring shells to room temperature and recrisp in a 300 degree oven 10 min.
- In a small bowl stir together lowfat sour cream, horseradish, and parsley and transfer to a small pastry bag fitted with 1/8-inch plain tip.
- Fold a few beef slices into each shell and pipe 1 tsp. horseradish cream onto each pudding. Garnish puddings with parsley.
- Yield: 36 hors d'oeuvres
- Notes:
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