Jamie Oliver’s Stuffed Pancakes Recipe is a brilliant way to combine simple ingredients into something truly special. This dish features a soft, pillowy dough filled with a flavorful fish pie mix, all sealed inside a crispy exterior.
The magic happens when you top it off with a spicy, aromatic chili oil and a sweet balsamic reduction that adds depth to every bite. It’s an irresistible recipe that’s perfect for impressing your family or guests, blending fresh ingredients with bold, vibrant flavors for a memorable meal.
Jamie Oliver Stuffed Pancakes Recipe
Ingredients
- 450g strong bread flour, plus extra for dusting
- 1 bunch of fresh coriander (30g)
- 4 spring onions
- ½ a white cabbage
- 1 clove of garlic
- 300g frozen fish pie mix, from sustainable sources
- 1 tablespoon cornflour
- 1 cucumber
- red wine vinegar
- 125ml balsamic vinegar
Chilli Oil
- 150ml vegetable oil
- 1 teaspoon paprika
- 1 tablespoon chilli flakes
- 2 teaspoons Szechuan peppercorns
- 35g unsalted peanuts
- 1 tablespoon sesame seeds
- 3 cloves of garlic
Instructions
- Start by adding the flour and 225ml of water to a food processor. Pulse until you achieve a smooth, pliable dough. If you prefer, you can mix this by hand in a bowl. Transfer the dough onto a clean surface and knead it until it becomes smooth and elastic. Once ready, wrap the dough in greaseproof paper and set it in the fridge to rest for 30 minutes while you prepare the filling.
- Clean the food processor bowl, then chop the coriander stalks and add them (reserve the leaves for later). Trim the spring onions, roughly chop them, and add them to the processor along with ¼ of the cabbage. Peel and add the garlic, then include the frozen fish pie mix, cornflour, and a pinch of sea salt. Pulse everything together to create a mince-like texture.
- Flour a clean surface, then divide the dough into 8 equal pieces. Roll each piece into a 10cm-wide circle.
Additional Step-by-Step Instructions
Shape the filling into 8 thick patties. Place one patty in the center of each dough disc, pressing it down with your fingers. Gradually stretch the edges of the dough around the filling, folding them over to enclose it completely. Pinch the edges to seal, and then press down gently on the stuffed pancake until it’s about 2.5cm thick and 8cm across.
Heat a large non-stick frying pan over medium-low heat and add a small drizzle of oil. Place each stuffed pancake into the pan, folded-side down. Let them cook uncovered for 3 minutes. Next, add 150ml of water, cover the pan with a lid, and cook for 12 minutes. Increase the heat and cook for another 3 to 4 minutes until the pancakes are golden and crisp. Carefully remove them from the pan and set them onto a large board.
For the chili oil, heat the vegetable oil in a small saucepan over high heat until it begins to smoke. In a pestle and mortar, combine the paprika, chili flakes, and Szechuan peppercorns. Add the peanuts and sesame seeds, then peel and add the garlic, lightly bashing the mixture until well combined. Carefully pour the hot oil over the mixture (it will bubble), then stir to combine. Let the chili oil cool completely before storing it in an airtight container in the fridge, where it will keep for up to 5 days.
To prepare the salad, peel the remaining cabbage into thin strips and place it in a large bowl. Use the heel of your hand to gently squash the cucumber along its length, then roughly chop or bash it into small pieces and add it to the bowl. Sprinkle a pinch of sea salt, drizzle with 2 tablespoons of red wine vinegar, and toss with half of the coriander leaves. Scrunch everything together with your hands and mix with 2 tablespoons of the prepared chili oil.
For the balsamic reduction, pour balsamic vinegar into a saucepan and heat over medium-high heat until it starts to sizzle and reduce to a syrupy consistency.
To serve, scatter the remaining coriander leaves over the stuffed pancakes. Plate the pancakes alongside the cabbage and cucumber salad, drizzling with both the balsamic reduction and chili oil.