Hortobágyi Palacsinta Recipe Hungarian Meat Stuffed Pancakes

Hortobágyi palacsinta Hungarian Meat (minced beef) stuffed pancakes in a sour cream and paprika sauce.

Hortobágyi Palacsinta Recipe Hungarian Meat Stuffed Pancakes

Developed for the 1958 World's Fair in Brussels, Hortobágyi palacsinta are Hungarian meat-filled savoury pancakes served with a sour cream and paprika sauce. My version fills the pancakes with a minced beef stew and takes around an hour to cook.

Course Main Course

Cuisine Hungarian

Keyword hortobagy palacsinta, hortobágyi palacsinta, hungarian meat pancakes, hungarian savoury pancakes

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 764kcal

Author Brian Jones

Ingredients

For the Pancake Batter:

1 Egg
50 g Flour 5 Level Tablespoons
1 Pinch of White Pepper
125 ml Milk ½ Cup
1 Pinch of Salt
Oil for Frying

For The Pancake Filling:

250 g Minced Beef 9oz
1 Small Onion 75g
1 Clove Garlic
1 Small Green Pepper
1 Small Tomato 100g
15 g Lard 1 tablespoon
¼ teaspoon Salt
1 tablespoon Sweet Paprika
½ teaspoon Spicy Paprika Optional
⅛ teaspoon Black Pepper
125 ml Water ½ Cup
125 ml Sour Cream ½ Cup

Instructions

Crack the egg for the pancakes into a jug, add the salt, white pepper and flour, then mix with a fork until completely combined. Pour the milk gradually (this avoids lumps), mixing with a fork as you go. Try to set it aside for 30 minutes, but it is not massively important.
Cut the onion in half, peel it and then cut it into a 3-5mm (⅛-¼") dice.
Remove the seeds from the green pepper and cut it into a dice, the same size as the onion.
Cut the tomato into a 1cm (just under ½") dice.
Mash the garlic into a paste.
Heat a 28cm or 11" frying pan over a medium-high heat and add the lard. When it has melted, add the onion and cook for 2-4 minutes. You want to get a little colour on the edges of the onion to release a little sweetness.
Add the garlic and cook for 30-60 seconds.
Throw in the minced beef, salt and pepper, then brown well (this will take 3-5 minutes).
Add the green pepper and tomato and cook for 2-3 minutes.
Remove the pan from the heat and stir through the paprika and the spicy paprika if you are using it.
Pour in the water, stir and return the pan to a low-medium heat. Add a lid and simmer gently for 15-20 minutes whilst you cook the pancakes.
Heat a 22cm or 9" crepe pan or frying pan over a high heat, add a drizzle of oil and enough of the pancake batter to form a thin pancake across the base of the pan. Cook for 45-60 seconds, flip and cook for a final 30 seconds. Repeat with the remaining batter; you only need four pancakes for this recipe. This process can be done in advance.
Strain the liquid from the meat mix into a 25cm or 10" frying pan, add the sour cream, stir to combine (taste and add salt if required), then place the pan on a low heat, allowing it to simmer very gently whilst you stuff the pancakes.
Stuff the 4 pancakes with the beef mix and fold them to form a nice tight parcel.
Add the pancakes to the sauce, spoon over a little of the sauce, add a lid and allow them to heat through for 2-3 minutes and serve.

Video

Notes

You might want to double the pancake mix because there is a simple rule with pancakes, your first couple will be rubbish!

The pancake batter listed will make 4 pancakes, but be prepared to waste little.

Nutrition