This taco ring took many attempts till it was a successful recipe, but the work was completely worth it!! It’s is top 8 allergen free and can be made legume and corn free with subs. Makes 12-14 servings. If using premade savory pastry dough, recipe takes about 15 mins prep, 25 mins to bake. (If making the dough-the dough takes 1 hour of rise time, 10-15 mins prep.)
Ingredients
- 2 batches savory homemade dough
- 1 lb ground beef
- 1 small onion, diced
- 1/4 cup ketchup
- 3 TB mustard, OR 1 tsp powdered turmeric
- 1 tsp salt + 1/4 tsp pepper, OR homemade taco seasoning, for a bit more spice
- 1 cup Daiya cheddar cheese, OR homemade (if corn and legume free)
- 2-6 TB olive oil, for brushing the tops of dough
- optional: sesame seeds for garnish
Directions
- Make dough or grab it out of the freezer or fridge and let come to room temperature.
- Preheat oven to 350.
- Sauté onion, beef, ketchup, mustard, and seasonings in a pan on medium heat. Once meat is fully cooked and onions are translucent, incorporate vegan cheese till melted and set aside.
- Toss dough balls with 2-4TB extra all-purpose gluten free flour. Then, roll out each dough ball into an 8×16” rectangle between two pieces of parchment. Dough should be about 1/4 inch thick.
- Cut both 8×16” rectangles into 4 equal sized rectangles. Then, cut each of the smaller rectangles into 2 acute triangles by slashing the rectangle in half. It should end up looking like this:
- Lay out your 16 triangles onto a lightly oiled or parchment lined baking sheet in the shape of a sun, each triangle piece overlapping the other by 3/4 inch. (You can always make two 8 triangle rings, if one 16 ring is too large for your baking sheet.)
7. Spoon beef mixture on the half of each triangle closest to center of ring.
8. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
9. Brush oil on top and add sesame seeds, if desired.
10. Bake 20-25 mins. Cover with tinfoil 10 mins into the baking process as to not over- brown the taco ring.
11. Let cool for 5 mins before serving. We like putting tomatoes, lettuce, avocado, salsa, and olives in the middle of the ring when served.
Living Abundantly 