Tex-Mex flatbreads

Tex-Mex flatbreads

Total: 2 hr | Active: 30 Min.
Nutritional value / piece: 334 kcal
, Fat: 16 g
, Carbohydrate: 33 g
, Protein: 14 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

50 g butter
300 g half-white flour
¾ tsp salt
½ tbsp sugar
1 ¾ dl lukewarm water
¼ cube yeast (approx. 10 g)

Filling

1 garlic clove
1 shallot
1 tbsp clarified butter
200 g minced meat (beef and pork)
1 tin corn kernels
½ dl meat bouillon
1 tsp paprika
1 tsp salt
100 g Gruyère or Cheddar

Tex-Mex flatbreads

1 tbsp clarified butter
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How it's done

Dough

Heat the butter in a pan, allow to cool. In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water and butter, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.

Filling

Finely chop the garlic and shallot.

Heat the butter in a wide-bottomed frying pan, fry the garlic, shallot and meat for approx. 3 mins., rinse and drain the sweetcorn before adding it to the pan, pour in the stock, simmer for approx. 2 mins., season. Allow to cool slightly.

Grate the cheese and stir in.

Tex-Mex flatbreads

Divide the dough into 8 portions, shape into balls.

Flatten the dough balls.

Add 1 tbsp of filling to each, seal and flatten slightly.

Heat the butter in a non-stick frying pan, reduce the heat and fry for approx. 3 mins. on each side.

Good to know
Serve with: Crème fraîche.

How-tos

Peeling garlic

Peeling garlic

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