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Ingredients (serves 6)
FOR THE MINCE:
- 1 tot olive oil
- 1 onion (chopped)
- 1 tot Cape Herb and Spice – Taco spice
- 2 garlic cloves (chopped and crushed)
- 1 tot apricot jam
- 1 tin (50g) tomato paste
- 1 punnet Denny white button mushrooms (chopped)FOR THE SAUCE:
- 1 tub Lancewood Sauce delight – Cheese sauce
- ½ cup fresh cream
- 120g Lancewood Cheddar cheese (grated)
Method
- Heat the oil in your pan or potjie and fry the onion until soft. Add the mince and fry until cooked and browned. Flavour the mince with garlic and Taco Spice.
- Add the apricot jam and tomato paste and mix well to combine.
- Add the mushrooms and let this simmer for about 10 minutes. If things look a bit dry, add a dash of water,beer or wine.
- Spray your potjie with non stick cooking spray or rub with a bit of olive oil all over.
- Fill each pancake with a few spoonfuls of beef mince, roll up the pancake just like you would normally and place carefully into your potjie. Pack all the pancakes tightly together and cover the entire potjie with filled pancakes.
- Mix the cream and Cheese sauce together and pour over your pancakes. Add the grated cheese on top of the sauce.
- Place the lid on the potjie and place the potjie onto medium heat coals and also place a few coals on top of the lid. Bake the potjie for about 20 – 30 minutes.
- Use a spatulat to dish out the pancakes and make sure to serve with some extra sauce from
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