for 8 pieces

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

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.

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