Mini Yorkshire Puddings filled with Parma Ham, Cream Cheese and Pistou

  • Preheat the oven to 200oC. Roast the Yorkshire Puddings for 4-5 minutes, or according to pack instructions, until crisp and golden brown. Cool
  • Meanwhile, blend all the ingredients together for the pistou in a food processor until smooth
  • Combine the cream cheese with the crème fraiche then stir in half of the pistou sauce
  • Spoon teaspoons of cream cheese mixture into the bottom of each Yorkshire Pudding, top with a little more pistou and then finish with a sprig of watercress and half a slice of Parma Ham
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