🍽️ Pancake Pockets with Meat Filling

Name: Pancake Pockets with Meat Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Kidney beans (can); 1 Onion; 1 Garlic clove; 600 g Ground meat; 2 tbsp Olive oil; 1 tbsp Tomato paste; 1 splash Red wine; 250 g Chopped tomatoes (can); 200 ml Meat broth; Salt; Cayenne pepper; 250 g Flour; 0.25 tsp Salt; 3 Eggs; 500 ml Milk; Ghee (for frying); Rosemary

894 kcal · 30 min · 4 servings

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Ingredients

200 g Kidney beans (can)
1 Onion
1 Garlic clove
600 g Ground meat
2 tbsp Olive oil
1 tbsp Tomato paste
1 splash Red wine
250 g Chopped tomatoes (can)
200 ml Meat broth
Salt
Cayenne pepper
250 g Flour
0.25 tsp Salt
3 Eggs
500 ml Milk
Ghee (for frying)
Rosemary

Instructions

1. Rinse the beans in a sieve under running water and let them drain well.
2. Peel the onion and the garlic clove and cut them into fine cubes.
3. Heat oil in a pan and fry the minced meat until it is crumbly.
4. Add the chopped onion and garlic to the meat and fry everything together for 2 to 3 minutes.
5. Stir in the tomato paste and deglaze the mixture with red wine and broth.
6. Let the sauce boil briefly and then add the drained beans.
7. Simmer the filling while stirring occasionally for about 30 minutes until it is thick.
8. Reduce the heat, let the beans simmer for another 10 minutes, and season with salt and cayenne pepper.
9. Mix the flour with salt and milk to form a smooth batter.
10. Add the eggs and stir the batter until it is thick.
11. Melt ghee in a hot pan.
12. Bake about 12 thin pancakes from the batter one after the other.
13. Place a portion of the minced meat filling in the center of a pancake.
14. Fold the edges of the pancake over the filling to form a pocket.
15. Secure the pocket with a toothpick and a small sprig of rosemary.
16. Serve the pancake pockets warm.

Nutrition per serving

kcal: 894
Protein: 50 g · Fett/Fat: 49 g · Carbs: 63 g