Piquant Welsh Beef and Yorkshire Pud Burrito


  • Pulled PGI Welsh Beef brisket (code 75369)
  • Fried onions and gravy (optional)
  • Horseradish mayo

Yorkshire pudding batter:

  • 2 large eggs
  • 150ml milk
  • 65g flour
  • Seasoning
  • Oil to cook
  • Or you can use a packet mix and make up as instructed


  • Slow cook the brisket for best results
  • Preheat the oven to 200°C / 180°C fan / Gas 6.
  • Make the batter – put the flour into a large bowl, make a well in the centre and add the eggs, mix gently, gradually add the milk and seasoning, mix well and beat to incorporate air.
  • Leave to stand in fridge for 20 minutes.
  • To make the burrito, use a 22cm round tin, pour a little oil into the tin and heat in the oven until very hot.
  • Pour enough batter to make a layer of approximately 5cms. Allow to cook for 15-20 minutes.
  • When cooked transfer onto chopping board and begin the assemble burrito. Spread a little horseradish mayo onto the wrap, then top with pulled beef and sliced onions. Add a little gravy if required.
  • Gently roll into a burrito.