A delicious Taco Ring made with a mixture of onion, garlic, sweetcorn, kidney beans, and tomatoes, all encased in pastry. Perfect for serving 4-6 people, this vegan dish is flavorful and visually impressive.
1: Preheat oven to 220°C and line a baking tray with greaseproof paper.
2: Drizzle a little oil in a frying pan on high heat and fry the onion for 5 minutes.
3: Add the garlic and taco seasoning, and fry for a further 2 minutes.
4: Add the kidney beans, sweetcorn, and tomatoes, and cook on medium heat for 10 minutes.
5: If using a sheet of puff pastry, roll it out horizontally and slice it in half vertically.
6: Create 8 equal rectangles by making three horizontal slices of pastry.
7: Cut each rectangle in half diagonally to create sixteen triangles of pastry.
8: Arrange the pastry triangles in a circle, ensuring the widest edges are at the center with a roughly 12cm diameter gap.
9: Press down where the pastry triangles overlap to push the pastry into the middle.
10: Spoon the taco mixture on top of the pastry and build it as high as possible.
11: Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
12: Brush the pastry with almond milk.
13: Bake in the pre-heated oven for 12-14 minutes or until golden brown.
14: Remove from the oven, serve with cashew sour cream, and decorate with salad.
