food & drink
article header - food

Get Your Hands on a British Burrito!

british-burrito-feature image
photo and styling by Sam Henderson

The British Burrito is hearty roast beef and vegetables tightly rolled in a Yorkshire pudding. It’s comfort food wrapped in a hug. This recipe is flexible and can be modified to your tastes regarding the filling. For vegetarians, consider substituting the beef with tofu or seitan.


Before you start:

You will make 2 wraps on one baking sheet. Each wrap require ⅓ cup flour, 1 egg, and 3.4 ounces or 100ml of milk. If you want to make more than 4 servings (per this recipe) you can simply multiply the ingredients.
To make on-the-go serving more convenient, wrap the entire burrito in parchment paper, then cut in half. The burritos are hearty and half of one is probably sufficient for a light bite.

The British Burrito


Two British delights wrapped up in one hand-held gem.

  • Prep Time35 min
  • Cook Time1 hr 30 min
  • Total Time2 hr 5 min
  • Yield4 servings
  • Energy666 cal

The ingredients:

For the Yorkshire pudding:

  • 1⅓ plain flour
  • 4 eggs
  • 1⅔ cup milk

For the roast beef/filling:

  • 3½ – 4 pounds beef round roast (top or bottom)
  • 2 medium onions
  • 2 carrots
  • 2 ribs celery
  • 6-8 cloves garlic
  • fresh rosemary, thyme, and bay leaves
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 cups roasted potato cubes
  • 2 cups roasted carrot slices
  • ¾ cup peas

For the gravy:

  • drippings beef roast
  • 2 cups beef stock
  • fresh rosemary, thyme, and bay leaves
  • freshly ground black pepper to taste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water

The Method:

Mix the three ingredients together in a mixing bowl until well-combined. Cover with a lid or plastic wrap and refrigerate overnight.
Preheat oven to 425˚F. Line a rimmed baking sheet with parchment paper. Lightly oil the parchment paper and baking sheet. When the oven is ready, heat the pan for at least 10 minutes.
Pour half of the batter into the pan and tilt the pan to spread it evenly. Bake for 20-25 minutes or until puffy and golden brown.
Remove the baking sheet from the oven and use the edge of a spatula to free the pudding from the sides. Flatten the the pudding with the bottom of a drinking glass or the back of a spoon. Cool slightly, then turn the pudding onto a cutting board and cut it in half widthwise.
Add roast beef, roasted vegetables, warmed peas, and a bit of gravy to one end of the wrap and then roll it up tight. Serve with additional gravy for dipping.
Allow the meat to come to room temperature for 30 minutes before cooking it. Preheat oven to 475˚F.
Rinse and chop onion, carrots, and celery. Add them to a roasting pan with the unpeeled cloves of garlic. Add the fresh herbs and drizzle all with olive oil. Toss the ingredients and push them together in the center of the roasting pan.
Add a bit of olive oil to the roast and rub it on all sides to coat. Season the roast well with salt and freshly cracked black pepper and rub it to be sure it is completely coated. Place the roast on top of the vegetables. If using a probe thermometer (recommended), insert the probe into the center of the roast and set the gauge for 135˚F for medium rare or 145˚F for medium.
Place the roast in the oven and immediately reduce the cooking temperature to 390˚F. Roast until the thermometer gauge alerts you or around 50 minutes for medium rare or 1 hour for medium.
Prepare the diced potatoes and carrot slices for roasting. Add them to a parchment-lined baking sheet and toss them with a bit of olive oil. Season them with salt and pepper and place them in the oven to cook for at least 45 minutes, or until fork tender.
Check the roast at the halfway point and add ¼ cup of water to the pan if the vegetables look dry.
Remove the roast and the roasted potatoes and carrots from the oven when they are done. Transfer the roast to a cutting board to rest for at least 15 minutes before cutting it. Add the drippings from the roast to a sauce pan for the gravy, excluding the vegetables and herbs.
Slice the beef very thinly with a sharp knife for the burritos.
Place the drippings from the roast in a medium saucepan. Add the beef stock, a few sprigs of fresh herbs, and bay leaves. Add salt and pepper to taste. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 5 minutes.
Add flour and water to a small bowl. Stir to mix fully, leaving no clumps.
Remove herbs and add the flour/water mixture. Continue to cook over medium heat while whisking to fully incorporate flour mixture. Continue cooking, whisking occasionally, until the desired consistency is achieved.
  • Amount per serving
  • Calories666
  • % Daily Value*
  • Total Fat21.7 g27.82%
  • Total Carbohydrate61 g22.18%
  • Protein52.3 g104.6%

NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.


Get Your Free Copy

Join our email list to receive our guide for creating a functional kitchen. Discover what to buy, what NOT to buy… and why. Plus, get our tips, tricks, and recipes!