Beef Pot Pies With Yorkshire Pudding Crusts - cooking recipe

Ingredients

5 cups cooked rare roast beef, cut into 1/2-inch pieces (about 2 pounds)
1 (10 ounce) package frozen peas, thawed
1 lb boiling potato, cooked and cut into 1/2-inch pieces (about 4)
1 onion, sliced thin
1 tablespoon unsalted butter
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons bottled horseradish
1/4 cup heavy cream
2 tablespoons unsalted butter, melted or 2 tablespoons roast beef drippings, heated
For the Yorkshire pudding batter
2 large eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup milk
1 large egg white, at room temperature

Preparation

In a large bowl combine the roast beef, the peas, and the potatoes.
In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened.
Add the garlic, and cook the mixture for 3 minutes.
Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened.
Add the sauce to the roast beef mixture, season with salt and pepper, and combine well.
Divide the mixture among the six 1 1/2 cup gratin dishes.
Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450\u00b0F, oven for 2 minutes.
Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door).
Reduce the heat to 400\u00b0F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
Make the Yorkshire pudding batter.
In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes.
In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.