Hortobágyi Palacsinta (Savoury Pancakes with Paprika Pork)
Thin pancakes rolled around slow cooked paprika pork and baked under a creamy paprika sauce.
- Time2 hr 10
- LevelMedium
- Costabout £1.95 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 726kcal
- 39.4gcarbs
- 7.5gof which sugars
- 47.4gfat
- 18.8gsaturates
- 35.5gprotein
- 2.5gfibre
- 5.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the 2 tbsp oil in a pan and cook the onion for 8 minutes until soft. Take off the heat and stir in the paprika and garlic. Add the pork, tomato purée, salt and water.
8 min - 2
Cover and simmer gently for 1 hour 15 minutes until the pork is very tender. Lift the pork out onto a board and shred it with two forks.
75 min - 3
Boil the sauce left in the pan for 5 minutes to thicken a little. Mix the 1 tbsp flour with a spoonful of the soured cream to a paste, stir it in with the rest of the soured cream and simmer for 2 minutes. Mix half of this sauce into the shredded pork.
5 min - 4
Meanwhile make the pancakes. Whisk the 150 g flour, eggs, milk and a pinch of salt into a smooth thin batter. Brush a frying pan with a little oil, pour in a thin layer of batter and cook for 1 minute each side. Repeat to make 8 pancakes, stacking them as you go.
- 5
Heat the oven to 180°C (160°C fan). Put a spoonful of the pork filling on each pancake, roll up and place seam side down in a baking dish.
- 6
Pour the rest of the sauce over the pancakes. Bake for 15 minutes until hot and bubbling. Serve 2 pancakes each.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
