Tag Archives: cornflour

Stuffed Pancakes

Dinner last night was something of a collaborative effort between mum and me.  She made the pancakes, I made the filling and stuffed them, we both worked on the recipe for the filling.  These turned out to be incredibly filling, we had 2 pancakes each and I was absolutely stuffed, no pun intended, by the end.  I’m still, in some ways, operating on the student premise that a good meal includes as little washing up as possible so this recipe loses point for that as you need 3 pans and a dish but if you have a dishwasher then no worries!  You can also make the pancakes well ahead instead of it being all go at once. 

Stuffed pancakes

Makes 6

For the pancakes:
125g plain flour
pinch of salt
1 egg
300ml milk

For the filling:
1 onion, chopped
4 rashers bacon, chopped
200g mushrooms, sliced
6 tbsp olive oil or a knob of butter
3 tbsp corn flour
1 pint milk
200g mature cheddar, cubed plus a little extra, grated
grated parmesan or generic “grated hard cheese” to sprinkle

– Sift the flour and salt into a bowl and make a well in the centre. 
– Add the egg and milk and beat until smooth and the consistency of single cream, you may have to add a bit more milk to achieve this. 
– Leave to stand for at least 5 minutes, preferably 20. 
– Heat a non stick frying pan with a little bit of butter greasing it. 
– Add a small amount of the batter to the pan and swirl around until the bottom of the pan is evenly coated. 
– Leave for about 1 minutes until the edges are cooked and curling then flip over and cook the other side. 
– Put on a warm plate covered with a teatowel then repeat until you have no more batter. 
– In a separate frying pan fry the onion in a little oil until soft. 
– Add the bacon and fry until cooked then add the mushrooms and fry until they are cooked. 
– In a separate sauce pan heat the oil or butter and then add the corn flour, whisk together. 
– Remove from the heat and then add the milk. 
– Return to the heat, bring to the boil and keep whisking until the sauce thickens. 
– Add the cheese and whisk until melted. 
– Mix together the contents of the two pans, reserving a bit of the cheese sauce. 
– Grease an ovenproof dish large enough to hold your pancakes. 
– Place about 4 spoonfuls of mixture in a horizontal line in the centre of a pancake. 
– Fold over the sides of the pancake by just an inch or so. 
– Then fold the bottom up over the mixture and roll into a sort of tube, carefully keeping the mixture inside. 
– Lay the stuffed pancake in the dish then repeat with the rest of the pancakes and mixture. 
– Pour the remaining cheese sauce over the top of the pancakes. 
– Sprinkle the top all over with the grated cheese and parmesan. 
– Place under the grill until the cheese is melted and golden brown. 
– Serve straight away.

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Low Fat Chicken and Mushroom Filo Pie Recipe

As the nights draw in I’m trying to find more recipes that come from the traditional comfort food genre but that don’t pile on the stodge and calories.  Tonight’s effort was supposed to be cooked with a low fat shortcrust recipe I’d seen, however, as I was still an hour away from home when I should have started making that I whizzed into Tesco and grabbed a packet of filo pastry.  I usually use olive oil instead of butter in any event so I saved on the fat there too.  As for accompaniments I had a quick whip round the freezer and found some oven chips, again a healthier alternative.  We were going to have peas too but they have gone AWOL so no peas. 

Chicken and Mushroom Filo Pie

Serves 4

7 sheets of filo pastry
1 onion, chopped
250g chestnut mushrooms, sliced
3 chicken breasts, in chunks
a good splash of olive oil
1 tbsp cornflour
1/2 pint chicken stock

– Heat the oven to Gas Mark 6. 
– Select your pie dish and brush with oil. 
– Line with 4 sheets of filo pastry, brushing lightly with oil between each layer.  The pastry should over hang the dish. 
– Heat some oil in a large frying pan and cook the onion with a pinch of salt until soft.
– Add the mushrooms and brown then add the chicken and cook until just browning.
– In a separate pan heat the oil then add the corn flour and rapidly whisk together. 
– Add the chicken stock to this mix and cook for a few minutes until it starts to thicken. 
– Stir together the contents of the two pans. 
– Spoon this into the pie dish on top of the pastry. 
– Fold the filo sheets over the top of the filling and brush lightly with oil. 
– Scrunch up the remaining 3 sheets and arrange on top of the pie then brush with oil. 
– Place in the oven and cook for 15 minutes or until lightly browned.
– Serve and enjoy!

(I also made mini pies in a muffin tin with the leftover filo and a fresh batch of filling, just follow the same process in minature!  I then froze them for later use in lunches.)

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Filed under Easy, Mains