Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved ...
for the filling:
1 tblsp butter
1 medium onion (diced)
1 tblsp mild curry spices
1 clove of garlic (chopped)
1 knob of ginger (chopped)
1 tblsp tomato purée
0 handful shredded leftover chicken
1 tsp coriander (chopped)
for the pancakes:
1 cup self raising flour
1 cup milk
for the egg wash:
300 ml milk
flour (for dipping)
melted butter (for brushing)
Melt the butter and add the onion, garlic and ginger. Cook until soft. Add the curry spices and the tomato puréé.
Cook on a low heat for a further 5 minutes then add the chicken and coriander. Set aside to cool.
Meanwhile, make your pancakes. Mix all ingredients until combined. Pre-heat a large, non-stick frying pan. Cook large spoonfuls until edges start to go dry and bubbles burst on the surface. Turn and cook other side until golden.
To Assemble: The pancakes are held together using an egg wash, which is made by beating an egg in a half pint of milk.
This is brushed onto and around the circumference of the pancake. Then a spoon of filling is placed in the middle of the pancake. It's then folded over and the egg-washed edges pressed together to firm the seal.
They are placed in a fridge for an hour and then dipped in flour then egg and then breadcrumbs mixed with cornflakes. Then brush with melted butter.
To Heat: Place in heated oven for 20 minutes until heated through.