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.)
Total Time:0 hours
Yield:8–10 people 1x
Ingredients
Scale
For the dough:
1.5 cups lukewarm 90-105 degree water
One package (2 1/4 tsp) rapid rising yeast
3 TB sugar
1 3/4 cups gf flour
1/4 cup soft soy free vegan butter, OR homemade (recipe is top 8 free, seed, legume & corn free)
1/4 cup applesauce or potato water also works) *see notes
1 tsp salt + 1/4 tsp pepper, OR homemade taco seasoning, for a bit more spice
1 cup Daiya or violife 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
Instructions
Follow the instructions #2-7 to make dough, OR grab premade dough out of the freezer or fridge and let come to room temperature.
Mix lukewarm (95-105F) water, sugar, and yeast together. Let sit for 15 mins. (It should have 1/4 foam on top. If it didn’t, try this step again with a new packet of yeast. Your yeast was not good or your water too hot).
In this order mix the butter & flour, applesauce, salt, and proofed yeast mixture. Keep mixing, till a dough ball forms.
Preheat oven to 350.
Meanwhile, sauté onion, beef, ketchup, mustard, and all seasonings in a pan on medium heat. Once meat is fully cooked and onions are translucent, incorporate vegan cheese, till melted, and set aside.
Next, divide dough ball in half. Toss the two 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. Each rectangle should end up looking like this:
Lay out your 16 triangles onto an extra large 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).
Spoon beef mixture on the half of each triangle closest to center of ring.
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).
Brush olive oil on top and add sesame seeds (or white poppyseeds if allergic to sesame), if desired.
Bake 20-25 mins.
Let cool for 5 mins before serving. We like putting tomatoes, lettuce, avocado, salsa, and olives in the middle of the ring when served.
