Christmas Canapés: Roast Beef and Mustard Blinis

These super easy blinis are a great way of using up any leftover Yorkshire pudding batter and roast beef, and will even help to get ahead of your Christmas food prep. These cute little pancakes make the perfect canapé to serve with Christmas drinks, or as part of a Boxing Day buffet.

Another fantastic and easy recipe for Christmas Canapés: Roast Beef and Mustard Blinis from Sarah at @coxys_kitchen

Yorkshire pudding recipes don’t always divide equally into the number of people we’re serving, leaving us wondering with what to do with the left over batter. Fortunately Yorkshire pudding batter is great for making blinis and a little healthier too, as the batter tends to be lighter. If you have left over roast beef too, then great, as this will act as the topping for your blinis.

There are two more Sunday’s left before the big day itself, which means two more occasions to cook a Sunday roast and two more chances to turn any leftovers into posh Christmas canapés. Let the Christmas cooking commence!

Prep time: 15 minutes

Cooking time: 2 minutes

Quantity depends on how much leftover batter there is

Ingredients

  • Leftover Yorkshire pudding batter – Need to make more? Head over to my Yorkshire Pudding Recipe
  • Leftover roast beef, chopped it into small pieces, or sliced into thin strips
  • Butter and olive oil to cook
  • Dijon or English mustard
  • Flat leaf parsley to garnish

Method

  1. Make sure the batter is at room temperature, then give it a good mix just before cooking
  2. Heat ½ – 1 Tablespoon of olive oil in a large non-stick frying pan on a medium-high heat, then gently poor in a teaspoon of batter, one at a time, leaving space between each one. Add a few small knobs of butter and cook for 1 minute until starting to brown. Turn the blinis over and cook for further 40-45 seconds. (It helps to use a measuring spoon to scoop and pour the batter into the pan; the blinis should be roughly the same size as a £2 coin)
  3. Place the cooked blinis on kitchen paper to drain off any fat and repeat the process until all of the batter is gone
  4. Once the blinis have cooled, put them in a freezer bag or Tupperware and freeze until the day you’re ready to use them and do the same with the chopped/sliced beef
  5. On the day of serving make sure the beef and blinis are fully defrosted. Place the blinis on a serving plate or tray, then top each one with some roast beef, followed by a small dollop of mustard and garnish with flat leaf parsley 

Coxy’s Kitchen Tips:

TIP 1 – To make the blinis thicker place a further ½ teaspoon on top of each teaspoon of batter, as soon as they have started to hold their shape

TIP 2 – Substitute the mustard for horseradish instead, or why not serve some of each

TIP 3 – If you don’t want to serve beef, try topping the blinis with smoked salmon, cream cheese and dill and finish with a squeeze of lemon juice

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