- Yorkshire Pudding Wrap: Preheat oven to 400°F (200°C). Generously grease 6 half sheet pans (45 x 33 cm) with cooking spray. Place in oven to preheat.
- In large bowl, whisk eggs with 1.325 L water; whisk in Yorkshire Pudding Mix until smooth.
- In batches, spread batter evenly into hot pans. Bake for 15 to 20 minutes or until puffed and golden brown.
- Beef Gravy: In large saucepan, stir Beef Flavour Gravy Mix into 1.5 L cold water. Bring to boil over medium heat, stirring frequently. Reduce heat; simmer for 2 to 3 minutes, stirring occasionally. Keep hot for service.
- Cheesy Mustard Dipping Sauce: In large saucepan, stir Cheese Sauce Mix into 1.5 L cold water. Bring to boil over medium heat, stirring frequently. Stir in mustard. Reduce heat; simmer for 2 to 3 minutes, stirring occasionally. Keep hot for service.
- Assembly: One at time, transfer each Yorkshire Pudding sheet onto cutting board; cut each half sheet into 4 (22 x 15 cm)rectangles.
- For each wrap, layer 2 beef slices, 65 g kale, 60 mL peas and 60 mL gravy on each Yorkshire Pudding rectangle. Roll up tightly. Garnish with candy eyes.
- Serve each wrap with 60 mL Cheesy Mustard Dipping Sauce.
Serving Size: 265 g
Recipe Yield: 24
Ingredients
| Yorkshire Pudding Wrap: | |
| 16 | eggs |
|---|---|
| 908 g | Dr. Oetker Yorkshire Pudding Mix |
| Cooking spray | |
| Beef Gravy: | |
| 180 g | Dr. Oetker Beef Flavour Gravy Mix |
| Cheesy Mustard Dipping Sauce: | |
| 160 g | Dr. Oetker Cheese Sauce Mix |
| 250 mL | Dijon mustard |
| Assembly: | |
| 1.2 kg | roast beef slices (48 slices) |
| 1.5 kg | kale leaves, blanched |
| 1.5 L | cooked peas |
| 48 | candy eyes |
