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How to make Chunky vegetable pancake parcels

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 cup plain flour
  • 1 1/4 cups milk
  • 2 eggs
  • 20g butter, melted
  • 3/4 cup bechamel sauce (see note)
  • 3/4 cup grated pizza cheese
  • 2 tablespoons chopped fresh chives

Filling

  • 20g butter
  • 2 medium potatoes, peeled, cut into 1cm pieces
  • 200g butternut pumpkin, peeled, cut into 1cm pieces
  • 1 medium zucchini, cut into 1cm pieces
  • 1/4 small cauliflower, cut into small florets
  • 1/2 cup chicken stock
  • 1/2 cup tomato passata

Method

  • Step 1 Combine flour and a pinch of salt in a bowl. Make a well in centre. Whisk milk and eggs in a jug. Pour milk mixture into flour mixture. Whisk until smooth.
  • Step 2 Heat an 18cm-round (base) non-stick frying pan over medium heat. Brush pan with a little melted butter. Pour ¼ cup batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 minutes or until cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter to make 8 pancakes.
  • Step 3 Make Filling: Melt butter in a large frying pan over medium-high heat. Add potato and pumpkin. Cook, stirring, for 3 to 4 minutes or until lightly browned. Add zucchini and cauliflower. Cook, stirring occasionally, for 3 minutes. Add stock and passata. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until stock has evaporated and vegetables are tender. Remove from heat. Cool for 5 minutes.
  • Step 4 Preheat oven to 180C/160C fan-forced. Place 1 pancake on a flat surface. Top with ¼ cup filling. Fold sides of pancake over to enclose filling and form a square parcel. Place in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with remaining pancakes and filling. Drizzle béchamel sauce over parcels and sprinkle with cheese. Bake for 5 to 10 minutes or until heated through and cheese is golden. Serve parcels sprinkled with chives.