Taco Ring

We have to say, we’re so chuffed with how this recipe has turned out. Who knew making an awesome taco ring could be so easy?

We decided to use a sheet of puff pastry, which is cut into 16 triangles, but you can use dough already shaped into triangles, if this is easy to find in your local supermarket. Just be sure to check it’s vegan-friendly!

The taco seasoning is packed with spicy flavours. Remember, we like our recipes ever-so-slightly on the hot side, so dial the chili up or down, depending on how you like it.

Enjoy!

Taco Ring

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Servings: 4-6 people

people MetricUS Imperial

Ingredients

• 1 white onion
• 2 garlic cloves finely chopped
• 150 g cooked sweetcorn
• 400 g tinned kidney beans drained and rinsed
• 250 g cherry tomatoes quartered
• 300 g vegan puff pastry (or 16 crescent dough triangles)
• 1 tbsp vegan milk
• oil for frying

For the taco seasoning

• 1/2 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt

Servings: 4-6 people people MetricUS Imperial Ingredients 1 white onion 2 garlic cloves finely chopped 150 g cooked sweetcorn 400 g tinned kidney beans drained and rinsed 250 g cherry tomatoes quartered 300 g vegan puff pastry (or 16 crescent dough triangles) 1 tbsp vegan milk oil for frying For the taco seasoning 1/2 tsp chili powder 1/2 tsp oregano 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp salt

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Instructions

1. Preheat oven to 220°C and line baking tray with greaseproof paper.
2. Drizzle a little oil in a frying pan on a high heat and fry the onion for 5 minutes.
3. Add the garlic and taco seasoning, and fry for a further 2 minutes.
4. Next, add the kidney beans, sweetcorn and tomatoes, and cook on a medium heat for 10 minutes.
5. If using a sheet of puff pastry, roll out the pastry horizontally and slice it in half vertically. Then, create 8 equal rectangles by making three horizontal slices, ensuring the spacing between each slice is equal.
6. Create sixteen triangles of pastry by cutting each pastry rectangle in half diagonally.
7. Arrange the pastry triangles in a circle alongside each other, ensuring the widest edges are at the centre and there is an overlap between the triangles. There should be a gap in the middle with a roughly 12cm diameter.
8. Where the pastry triangles overlap, press down with your fingers to push the pastry into the middle, creating more surface area for the taco mix.
9. Spoon the taco mixture on top of the pastry and build the mixture as high as possible.
10. Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
11. Brush the pastry with almond milk.
12. Bake in the pre-heated oven for 12-14 minutes or until golden brown.
13. Remove from oven, serve with cashew sour cream and decorate with your favourite salad.

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.