Sage and Onion Stuffed Yorkshire Puddings

Born in northern England, Yorkshire puddings puff high in hot fat to soak up roast drippings. These are filled with classic sage and onion stuffing, baked until the batter crisps around a savory, herby center.

Serves 4 · 30 min prep · 35 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 42g carbs
• 21g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 4 large eggs
• 1 1/4 cups whole milk
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp vegetable oil
• 1 large yellow onion
• 12 fresh sage leaves
• 3 tbsp unsalted butter
• 2 garlic cloves
• 1 cup fresh breadcrumbs
• 1/3 cup grated Parmesan
• 1/4 cup chicken or vegetable broth

Instructions

1. 1Finely dice the onion and mince the garlic. Melt butter in a skillet over medium heat, add onion and salt, and cook until soft and golden, about 10 minutes. Stir in garlic and half the sage leaves, chopped, and cook 1 minute more until fragrant.
2. 2Add the breadcrumbs and broth to the onion mixture, stirring until the crumbs are moistened and the stuffing holds together lightly. Fold in Parmesan, remaining whole sage leaves torn, pepper, and set aside to cool slightly.
3. 3Whisk flour, eggs, milk, salt, and pepper into a smooth, lump-free batter. Rest the batter at room temperature for 15 minutes while the oven heats.
4. 4Preheat oven to 425°F. Divide the oil among the cups of a standard 12-cup muffin tin (or use 8 larger popover cups). Heat the tin in the oven until the oil is shimmering and nearly smoking, 8 to 10 minutes.
5. 5Working quickly, pour batter halfway up each hot cup. Spoon a generous mound of the sage-onion stuffing into the center of each, then top with a little more batter so the filling is nestled inside.
6. 6Bake 18 to 22 minutes without opening the door until the puddings are tall, deeply golden, and crisp. The stuffing should be fragrant and lightly toasted on top.
7. 7Remove from the oven and let the stuffed puddings sit in the tin 2 minutes so they firm up enough to lift out cleanly. Run a thin knife edges if needed.
8. 8Serve hot, two per person, so the crisp shell cracks open to reveal the savory sage-onion heart. A simple green salad or extra gravy on the side keeps the focus on the risen pudding.