Follow these steps for perfect results
tomatoes
seeded, finely chopped
chorizo
sliced, grilled, chopped
red onion
finely chopped
fresh parsley leaves
chopped
olive oil
white wine vinegar
tomato paste
feta cheese
crumbled
canola oil
all-purpose flour
all-purpose flour
milk
large egg
Preheat oven to 400°F (200°C).
Spoon 1 tsp canola oil into each recess of a shallow muffin or popover pan.
Heat in oven for 5 minutes.
Combine tomatoes, chorizo, onion, parsley, olive oil, vinegar and tomato paste in a medium bowl to make the salsa.
Season to taste.
Set aside the salsa.
Sift flour and a pinch of salt together into a large bowl.
Make a well in the center and gradually mix in milk and egg until smooth.
Distribute batter between muffin recesses.
Bake for 15-20 minutes, or until puffed and golden.
Serve puddings topped with salsa and feta.
Expert advice for the best results
Make sure the oil is very hot before adding the batter for best results.
Do not open the oven door while the puddings are baking.
The salsa can be made ahead of time.
Everything you need to know before you start
15 minutes
Salsa can be made ahead
Serve warm, artfully arrange the salsa and feta on top.
Serve as an appetizer or light meal.
Like Sauvignon Blanc
Discover the story behind this recipe
Yorkshire puddings are a traditional British dish.
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