There’s a point when a generously filled oatcake becomes an ambitious one. Usually just before the first bite sends half your tea onto the plate.
To keep a Staffordshire oatcake together, you need a few simple things: a flexible oatcake, a filling that isn’t too wet, and enough room to roll or fold it comfortably.
Here’s how to keep the good stuff inside.
Start With an Oatcake That Bends Easily
Before adding anything, check that your oatcake folds without cracking. If it feels stiff straight from the fridge, warm it briefly according to the pack instructions.
You’re aiming for soft and flexible at this stage. Save any crisping for after you’ve filled and folded it.
If you need help choosing a warming method, our storage and reheating guide covers that separately.
Keep Your Oatcake Filling Thick Rather Than Runny
Even a carefully rolled oatcake can struggle with a watery filling.
Cook mushrooms until the liquid they release has evaporated. Let cooked vegetables drain if needed, and spoon off excess sauce from wetter fillings before adding them.
With tomatoes, try thin slices and avoid tipping their juices onto the oatcake. Thick chutneys and relishes are usually easier to manage than a generous pour of sauce.
You still want a juicy filling. You just don’t want it pooling underneath your lunch.
Leave Room Around the Edges
Spread or spoon the filling just below the centre, leaving a clear border around the outside.
Start with a modest amount. You should be able to bring the oatcake over the filling without stretching or forcing it. If the edges won’t meet comfortably, take a little filling out.
Grating cheese helps you spread it evenly, while cutting larger ingredients into smaller pieces makes the oatcake easier to fold and eat.
How to Roll a Staffordshire Oatcake
Rolling works well for fillings that sit neatly in a strip, such as grated cheese with cooked vegetables.
- Lay your oatcake flat on a plate or board.
- Arrange the filling in a short strip just below the centre.
- Lift the nearest edge over the filling.
- Continue rolling gently until the join sits underneath.
- Keep the seam underneath when placing it in a baking dish or pan.
Avoid squeezing as you roll. A little space inside is better than pushing the filling out through both ends.
When Folding Works Better
A half-moon fold is handy when your filling is wider or a little chunkier.
Arrange the filling over one half of the oatcake, leaving a border, then bring the empty half over the top. You can also fold it into quarters if the filling is thinly spread and the oatcake bends easily.
There’s no prize for getting everything into one oatcake. If you’ve made a generous filling, divide it between two.
Add Sauces a Little at a Time
Brown sauce, ketchup, chutney or mustard can finish things off nicely, but you rarely need much.
Spread a small amount inside before folding, or serve it alongside so you can add it as you eat. This is especially useful when the filling already contains tomatoes or a creamy sauce.
Match the Fold to the Meal
For an oatcake bake, rolled oatcakes sit neatly together and are easy to portion. For a quick pan-cooked lunch, a simple half-moon fold is easy to turn with a wide spatula.
If you’re serving a particularly generous filling at the table, an open oatcake and a knife and fork are perfectly sensible. Sometimes the plate can do a bit of the work.
Find Your Next Oatcake Filling
Once you’ve got the filling and folding sorted, the enjoyable bit is choosing what goes inside.
Browse our oatcake recipes for your next lunch or tea, or order Povey’s oatcakes online and try your own combination.