for 4 servings
- For the filling
- 2 tablespoons vegetable oil
- 4 shallots (cut into wedges)
- 2.333 cups ground Meat
- 1 tablespoon tomato puree
- ⅜ cup dry white wine
- 1 teaspoon lemon zest
- 3 tablespoons cream
- 1 teaspoon Corn starch
- 2.333 cups cooked beetroot (diced)
- 1 cup sheep cheese (diced)
- 1 handful flat-leaf parsley (roughly chopped)
- butter (for the dish)
To make the batter, mix together the flour, eggs, milk and a pinch of salt. Cover and leave to steep for 20 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish with butter.
Heat 1 tbsp oil in a pan and fry the shallots for around 10 minutes on a low heat until they start to turn brown. Set aside and add the remaining oil to the pan.
Fry the meat and stir in the tomato purée. Deglaze with the wine. Season with salt, ground black pepper, a pinch of nutmeg and cumin and the lemon zest and simmer on a medium heat for around 10 minutes.
Mix together the cornflour and the cream and gradually add to the meat mixture. Bring to the boil, then remove form the heat and leave to cool.
Fry the pancakes in the butter in another pan and spread them out on the work surface. Spread each one with 2-3 tbsp of the meat mixture, add some beetroot, cheese, shallots and parsley. Roll up the pancakes and place in the prepared baking dish. Add the remaining beetroot, cheese and shallots and bake for around 15 minutes. Serve garnished with the remaining parsley.