Hortobágy meat pancakes

Name: Hortobágy meat pancakes
Total time: 1 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: for the pancakes: 2 eggs, 300 ml milk, 150 g flour, pinch of salt, oil for frying; for the filling: 400 g pork leg (finely chopped or minced); for the filling: 1 onion, 2 tbsp paprika, 1 clove garlic, salt, pepper, 2 tbsp lard; for the sauce: 200 ml sour cream, 1 tbsp flour

Time: 1 hr4 servingsapprox. 700 kcal / serving (estimated)approx. 24 g protein / serving

Hortobágy meat pancakes aren't a dessert but a main course: thin pancakes rolled around a stew-like meat filling, covered in a paprika-flecked sour cream sauce.

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Ingredients

for the pancakes: 2 eggs, 300 ml milk, 150 g flour, pinch of salt, oil for frying
for the filling: 400 g pork leg (finely chopped or minced)
for the filling: 1 onion, 2 tbsp paprika, 1 clove garlic, salt, pepper, 2 tbsp lard
for the sauce: 200 ml sour cream, 1 tbsp flour

Method

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Mix the flour, eggs, milk and a pinch of salt into a smooth pancake batter and leave to rest for 10 minutes.
Heat a frying pan over medium-high heat, grease it with a little oil, then cook 8 thin pancakes one at a time, about 1-1.5 minutes per side, until golden.
For the filling, heat the lard in a pan and fry the chopped onion for 5 minutes until translucent.
Take off the heat, stir in the paprika, then return to the heat and add the meat.
Season with salt and pepper, add the crushed garlic and braise covered over low heat for 25-30 minutes until the meat is completely tender, adding a little water if needed.
When the meat is tender, blend it coarsely with a stick blender or chopper (traditionally it's chopped finely) so the filling is creamy and spreadable.
Put 2-3 tbsp of meat filling in the middle of each pancake, roll up and arrange in a baking tin or ovenproof dish.
Mix the sour cream with the flour until smooth, thin it with a little water or the meat's cooking juices, then pour it over the rolled pancakes.
Heat through in an oven preheated to 180 °C for 10-12 minutes until the sauce bubbles and the pancakes are warmed through.
Serve hot.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Cook the pancakes as thin as possible — a thick pancake is hard to roll and overwhelms the meat filling.
The traditional recipe chops the meat finely with a knife or in a food processor rather than blending it to a smooth purée, so the filling keeps some texture.
Braise the meat until fully tender before chopping it, or the filling stays chewy.
Can be made ahead: store the filled, rolled pancakes covered with the sauce in the fridge, then just reheat in the oven the next day.

Frequently asked questions

What can replace the pork?

Minced or finely chopped chicken breast works too, with a shorter braising time of about 15-20 minutes.

Can it be made ahead?

Yes, the filled pancakes keep 1-2 days in the fridge; just reheat in the oven before serving.

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