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Recipe:  Corned beef cannelloni

Recipe: Corned beef cannelloni

If you love pancakes, you will enjoy this delicious, corned beef cannelloni recipe. This baked dish is another winner for the cold winter weather. It will heat you up from the inside.

This corned beef cannelloni are basically a combination of unsweetened pre-baked pancakes filled with a fried mixture of onion and corned beef. Next, the pancakes are rolled up and smothered in a rich creamy, cheesy mustard sauce. Sprinkle generously with cheese and parsley, pop it into the oven and allow it to bake to golden deliciousness.

The result is simply irresistible. Each bite is a rich, creamy flavour-infused sensation. Even if you are not really a fan of corned beef, you will find this corned beef cannelloni recipe truly toothsome. It’s so good that you may even ask for more.

The best is to ensure that you make the pancakes in advance so that the rest of the dish will be quick to prepare and assemble.


  • 1 tin bully beef (corned beef)

  • 10 ready-made pancakes

  • 1-2 green peppers

  • 2 large onions

  • sunflower oil


  • 1 cup flour

  • 2 ml salt

  • 2 extra large eggs, beaten

  • 150 ml water

  • 200 ml milk


  • 4 tablespoons butter

  • 4 tablespoons flour

  • 2 cups milk

  • salt

  • white or black pepper

  • 1 cup grated cheese

  • 1 teaspoon mustard

  • parsley to sprinkle

  • 2 tablespoons cream (optional for a richer sauce)



  • Mix all the pancake ingredients together, and then place it in the fridge for 15 – 20 minutes.
  • Pour a little oil into a pan. If you think the oil is hot, add a little bit of dough to test. If it is hot enough, it will begin to bake in the oil.
  • Add enough batter into the pan so that the bottom is completely covered, but try to keep the pancake as thin as possible.
  • When the pancake on the top does not look moist (after about 2 – 3 minutes) try the bottom of the pancake with an egg lifter. If it does not want to come loose, leave it for a minute and then try again. Use an egg lifter to turn the pancake, it’s the easiest.

Corned beef

  • Chop the onions and green pepper.
  • Fry in a frying pan until the onions are caramelised.
  • Open the bully beef tin, chop it into small pieces and add to the fried onions and mix well.

White sauce

  • Melt the butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown.
  • Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken.
  • Season with salt, pepper, cheese and mustard.


  • Fill each pancake with the onion and bully beef mixture.
  • Roll and place in an oven dish.
  • Pour over the white sauce.
  • Garnish with cheese and parsley.
  • Place in a hot oven until golden brown and serve with your favourite salad.




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Tame Communications (known as tame TIMES) was established in 2009. This long-established popular community title includes the key shopping centres:  Alberton City, Mal...

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