More magic with leftovers.


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
  • 1 egg
  • for the egg wash:
  • 1 egg
  • 300 ml milk
  • breadcrumbs
  • cornflakes
  • flour (for dipping)
  • melted butter (for brushing)


  1. Melt the butter and add the onion, garlic, and ginger. Cook until soft. Add the curry spices and the tomato puréé.
  2. Cook on a low heat for a further 5 minutes then add the chicken and coriander. Set aside to cool.
  3. 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.
  4. To Assemble: The pancakes are held together using an egg wash, which is made by beating an egg in a half pint of milk.
  5. 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.
  6. 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.
  7. To Heat: Place in heated oven for 20 minutes until heated through.