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Chunky vegetable pancake parcels
Chunky vegetable pancake parcels
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
These flavorful baked vegetable parcels featuring zucchini, cauliflower, and customizable veggies like carrot and sweet potato.
Ingredients:
  • 250.00 ml plain flour
  • 321.88 gm milk
  • 2 eggs
  • 20g butter, melted
  • 187.50 ml bechamel sauce (see note)
  • 187.50 ml grated pizza cheese
  • 40.00 ml chopped fresh chives
  • 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
  • 127.50 gm chicken stock
  • 125.00 ml tomato passata
Instructions:
  • In a bowl, mix flour and a pinch of salt. Create a well in the center. In a separate jug, whisk together milk and eggs. Pour the milk mixture into the flour mixture and whisk until smooth.
  • Preheat an 18cm-round non-stick frying pan over medium heat and lightly brush with melted butter. Pour ¼ cup of batter into the pan and swirl to coat the base. Cook for 2 to 3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes until cooked through. Transfer to a plate and cover with foil to stay warm. Repeat with the rest of the batter to make a total of 8 pancakes.
  • Create Filling: In a spacious frying pan, melt butter over medium-high heat. Incorporate potato and pumpkin, stirring for 3 to 4 minutes until lightly browned. Introduce zucchini and cauliflower, and cook for an additional 3 minutes, stirring occasionally. Pour in stock and passata, bringing it to a boil. Lower the heat to medium and let it simmer uncovered for 5 minutes until the stock reduces and the veggies are tender. Take it off the heat and let it cool for 5 minutes.
  • 1. Preheat oven to 180C/160C fan-forced. 2. Lay out a pancake and add ¼ cup of filling in the center. Fold the sides of the pancake over the filling to create a square parcel. 3. Arrange the parcel in a greased 8cm-deep, 20cm x 30cm ovenproof dish. Repeat with the rest of the pancakes and filling. 4. Pour béchamel sauce over the parcels and sprinkle with cheese. 5. Bake for 5 to 10 minutes until heated through and cheese is golden. 6. Serve the parcels garnished with chives.

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