These little pancake parcels are packed with a very familiar taste combination - corn, peppers and goats’ cheese. They are great as starters, main courses, snacks and anything you fancy, and are simple to make, except for one thing -sometimes the batter sticks to the pan for no obvious reason. Honestly, it just happens, sometimes halfway through frying what seems like a perfectly well-behaved batch. You curse a little, try again, then throw the lot out. So make a double amount of the batter, and please send any thoughts you have on the matter to the editor. Anyway, I’ve just checked the recipe below and it worked like a dream. The saffron and paprika are in there purely to boost the colour of the cornmeal. We always serve these with the fennel-chilli salsa, but pestos, simple tomato sauces or even cream-herb sauces would be fine too. During the long leek season, I always replace the red onions with leeks - one average-sized leek would do here.
SOAK THE SAFFRON in a small amount of boiling water for 5-10 minutes. Sift the flour and cornmeal, salt and peppers. Beat the egg and milk together briefly, then whisk this into the flour and cornmeal, to get a smooth batter. Add the saffron and check that the batter has a fairly thin pouring consistency. Leave to sit while you warm a
ROAST AND PEEL THE PEPPERS. Chop into small dice. Chop the onion and garlic and cook them in a little olive oil for a few minutes. Add the peppers and cook for a minute, then transfer the lot to a bowl. Wait for it to cool before adding the rest of the ingredients, crumbling the cheese to pieces roughly similar in size to the pepper dice.
To fill the pancakes, first cut the pancakes into three parts (large pie-wedge style). Place a generous amount of filling down the centre of each piece, then fold over, first, one side, then the other, manipulating the filling to get an evenly filled triangular package. Place the parcels seam side down on baking parchment on an oven tray, brush with olive oil and
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