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Tex-Mex flatbreads
30 m active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 16g
  • Carbohydrates about 33g
  • Protein about 14g
This is needed
This is needed for 8 piece
  • 300 g half-white flour
  • 50 g butter
  • 0.75 tsp salt
  • 0.5 tbsp sugar
  • 1.75 dl lukewarm water
  • 0.25 cube yeast (approx. 10 g)
  • 1 shallot
  • 1 garlic clove
  • 200 g minced meat (beef and pork)
  • 1 tin corn kernels
  • 1 tbsp clarified butter
  • 0.5 dl meat bouillon
  • 1 tsp paprika
  • 1 tsp salt
  • 100 g Gruyère or Cheddar
  • 1 tbsp clarified butter
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And that's how it's done
And that's how it's done
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.
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.