I was inspired by a recipe featured in the Stylist magazine that we get for free on the streets of London when I came up with this version. The original recipe called for vol-au-vents (see pic below)
but that would mean, more puff pastry, more money and of course more time. Though my version is not exactly the quickest but certainly a cheaper option. I opted to use pancake batter at its runniest (most fluid if you'd like to be more visual), and mould it in the oven using muffin moulds to create a cup-like mould and then voila, it gave birth to my version of Goat's cheese and pomegranate parcels:
1 cup flour
1/2 cup milk
Pinch of salt
2 tbsp vegetable oil
2 packets pomegranate seeds or around 4 to 5 whole pomegranates
250gms goat's cheese
Greek Basil leaves
- First, prepare your pancake batter. Add all ingredients into a mixing bowl and whisk until combined. Runny consistency means it literally runs of the whisk or spoon you are using to mix. If it is still sticky and thick, add more water.
- Then heat up a pancake griddle or a flat frying pan (preferably non-stick). The oil in the pancake batter will help it not stick to the pan in any case. Spoon a small portion of the batter on to the hot griddle and use the back of the spoon to spread the mixture till medium sized. As a rough guide, use a medium soup bowl as your guide or the muffin mould depth to gauge how big your pancake mould should look like. The pancake should also be quite thin to make it easier to press into the muffin mould. Heat up the oven to 220 Degrees Celcius whilst making your pancakes.
- The pancake batter should yield around 36 pancakes.
- Place pancakes onto the muffin mould and press down to make it look like a muffin case. Place into heated oven for up to 3 minutes or so or until brown and hard. Remove and repeat the same process for all 36 pancakes. Let the pancake moulds rest once completed.
- Then mix the goat's cheese and pomegranates together. If you only have whole pomegranates, slice the pomegranates in half, and use the rolling pin and knock the seeds out. The easiest way to get the seeds. When the mixture is done, set aside.
- When ready to assemble, place a spoonful of the goat's cheese and pomegranate mixture into the pancake mould and add a few Greek Basil leaves for added touch and flavour.
The Innovative Baker