Spicy Chicken, Mushroom and Spinach Pancakes

cook 20 mins
  • 2 tablespoons butter, plus extra for greasing
  • 300 g (10 oz) baby chestnut mushrooms, sliced
  • 6 spring onions, finely sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon hot curry powder
  • 1 red chilli, deseeded and sliced
  • 500 g (1 lb) pot four cheese sauce
  • 300 g (10 oz) baby spinach leaves
  • 2 shop-bought ready-cooked chicken breasts, skin removed and shredded
  • 4 tablespoons chopped coriander
  • 8 shop-bought savoury pancakes, thawed if frozen
  • 50 g (2 oz) Parmesan cheese, grated
  • salt and pepper
  • mixed salad, to serve
  • Heat the butter in a large frying pan, add the mushrooms, spring onions, garlic, curry powder and red chilli and cook over a high heat for 4–5 minutes, stirring frequently, until the mushrooms are softened. Stir in half of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute or until just wilted. Remove from the heat, stir in the chicken and coriander and season.
  • Place 1 pancake on a clean work surface and spoon one-eighth of the mushroom and spinach mixture down the centre. Carefully roll the pancake up and put into a shallow greased gratin dish. Repeat with the remaining pancakes.
  • Drizzle the remaining cheese sauce over the pancakes, sprinkle with the Parmesan and season to taste. Cook under a preheated medium-hot grill for 3–4 minutes or until piping hot and golden. Serve with a mixed salad.
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