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Taco Ring

Taco Ring

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Servings 4 people

Ingredients

  • 1 white onion
  • 2 garlic cloves, finely chopped
  • 150 g (5.3 oz) cooked sweetcorn
  • 1 x 400 g (14.1 oz) tin of kidney beans, drained and rinsed
  • 250 g (8.8 oz) cherry tomatoes, quartered
  • 300 g (10.6 oz) 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

Method

  • Preheat oven to 200°C fan / 425°F and line baking tray with greaseproof paper.
  • Drizzle a little oil in a frying pan on a high heat and fry the onion for 5 minutes.
  • Add the garlic and taco seasoning, and fry for a further 2 minutes.
  • Next, add the kidney beans, sweetcorn and tomatoes, and cook on a medium heat for 10 minutes.
  • 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.
  • Create sixteen triangles of pastry by cutting each pastry rectangle in half diagonally.
  • 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.
  • 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.
  • Spoon the taco mixture on top of the pastry and build the mixture as high as possible.
  • Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
  • Brush the pastry with almond milk.
  • Bake in the pre-heated oven for 20-25 minutes or until golden brown.
  • Remove from oven, serve with our cashew sour cream and decorate with your favourite salad.

Notes

Cashew Sour Cream
Ingredients:
  • 1/2 cup cashews
  • 1/4 cup water
  • 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.