Spicy lamb-filled pancakes

Preparation method

1. For the pancakes, sift the flour and salt into a large mixing bowl. Using your finger, make a well in the centre of the flour and break the eggs into it.

2. Whisk the eggs into the flour until well combined. Gradually add the milk and water, a few tablespoons at a time, whisking continuously, until the mixture is completely smooth and all of the liquid has been incorporated. Add the melted butter and whisk until the mixture is smooth.

3. Heat a tablespoon of the oil in a frying pan over a high heat. When the oil is smoking, reduce the heat to medium. Add 60ml/2½ fl oz of the pancake batter to the pan, swirling the pan until the batter coats the bottom of the pan evenly. Fry for 30-40 seconds, then turn over and continue to cook the pancake for a further 20-30 seconds, or until pale golden-brown. Place the cooked pancake onto a warm plate and cover with a sheet of greaseproof paper.

4. Repeat the process with the remaining oil and the remaining batter mixture, until all of the batter has been used up and you have a stack of pancakes. Keep warm.

5. For the filling, heat two tablespoons of the oil in a frying pan over a medium heat. Add the lamb mince and fry, turning regularly, for 4-5 minutes, or until browned on all sides. Remove from the pan and set aside on a warm plate.

6. Add the onion, garlic and chillies to the pan the lamb mince was cooked in and fry for 5-8 minutes, or until softened.

7. Return the lamb to the pan, then add the paprika and tomato purée and stir well. Season, to taste, with salt and freshly ground black pepper. Continue to cook the filling mixture over a low heat, stirring occasionally, for 20-25 minutes, then set aside to cool.

8. Place one of the pancakes onto a clean work surface. Spoon a line of the filling mixture down the middle of the pancake, leaving the edges free. Roll the pancake up using your hands, folding it in at the edges to form a parcel.

9. Repeat the process with the remaining pancakes and the remaining filling mixture.

10. Sprinkle the polenta onto a plate. Brush the filled pancakes all over with the egg wash, then roll them in polenta.

11. Heat a tablespoon of the remaining oil in a frying pan, add the filled pancakes in batches and fry for 5-6 minutes, or until crisp and golden-brown. Remove from the pan and set aside to drain on kitchen paper. Repeat the process with the remaining oil and the remaining filled pancakes.

12. To serve, place one of the crispy lamb-filled pancakes onto each of six serving plates. Spoon the green herb salad alongside.

Less than 30 mins preparation time

1 to 2 hours cooking time

Makes 6 pancakes