Crispy beef pancakes

Tom Parker Bowles makes a super crunchy party or game day snack to serve with creamy guacamole.
By Tom Parker Bowles
Crispy beef pancakes
  • Rating:
  • Serves: Makes about 10 pancakes
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus 30 minutes-1 hour resting
  • Effort: easy


For the pancakes

  • 1 pack shortcrust pastry
  • 1 egg, whisked
  • flour, for dusting
  • 100 g breadcrumbs
  • vegetable oil, for deep-frying

For the filling

  • 250 g minced beef
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 1 habanero chilli, finely chopped
  • 1/2 tsp ground cumin
  • 1 tomato, diced

For the guacamole

  • 1 avocado, chopped
  • 1 red onion, finely diced
  • 1 tomato, diced
  • dash of tabasco
  • 1 red chilli, finely chopped
  • 0 1 limes, juice only
  • 2 tbsp soured cream, to serve


1. First, make the filling. Fry the onions, garlic and chilli in a little olive oil until translucent, about 3 minutes.

2. Add the cumin and the mince. Cook the mince until browned, about 5 minutes. Add the diced tomatoes and stir through for a further minute. Drain off any excess water/fat.

3. Roll out the pastry and cut into discs, approximately 6 inches/13cm in diameter. Spread a line of the beef filling across the middle of each circle. Brush a little egg wash along the edge of the disc. Fold the circle in half to create a half moon shape, ensuring the edges are well sealed. Rest in the fridge for 30 minutes-1 hour.

4. Meanwhile, make the guacamole. Combine the avocado, onion, tomatoes, Tabasco, chilli and lime juice. Mash the ingredients together slightly with a fork to break up the avocado.

5. When ready to cook take the pancakes from the fridge. Dust each pancake with flour, dip in egg wash and cover in breadcrumbs.

6. Heat oil in a large saucepan or deep-fryer. Deep-fry the pancakes until golden. Serve with guacamole and sour cream.

Rate This Recipe