melt the butter and add the 25g of flour to make a roux. slowly whisk in the stock until combined

add the chicken. stir for 3 minutes

add the ham and sweetcorn. combine. add garlic, salt and pepper

stir and simmer until reduced and thickening

place a tablespoon of cooled mix into the center of the pancake (don't over fill). with a brush, moisten half inch around the outside of the pancake with the egg wash then close up pressing the edges together

mix paprika and turmeric with the breadcrumbs and place on a plate

cover the parcel in flour, then egg mix, then breadcrumbs. set aside

repeat steps 5 and 6 until all used up

heat oil in a frying pan and cook pancakes about 5 minutes each side until golden and crispy. or for healthier method of cooking bake for 30 minutes on a high heat

try different fillings like cheese and broccoli, steak and ale or any pie filling