This are great when you want something filling and tasty. Although I have used taco mince here you could use many other fillings. Chicken and Chorizo also turns out really well.
Ingredients
500g strong white bread flour
2 tsp sugar
1 tsp salt
2 tbs olive oil
7g pack of fast action yeast
300ml luke warm water
Cheddar Cheese
Chilli Flakes
taco mince (as per recipe)
Salsa, Iceberg lettuce and Sweet Potato fries to serve
Method
Put the flour, salt, sugar, yeast, olive oil and water and mix until combined. If using a food mixer mixer do this using the dough hooks until all comes together, then mix for 5 mins and leave to rest for 10. If by hand, knead for about 5 mins and again let it rest. After 10 mins, knock it back and either mix again for 5 mins or knead for 5 mins. Put the mix into a bowl, cover and leave for about an hour until doubled in size.
In the mean time make the taco mince as per the recipe linked in the ingredients (or use left over over taco mince) this is best used warm in the bread, but not hot.
Turn on the oven to about 180c
Once the bread has risen turn it out onto a floured surface and divide into 8, roll these into balls and do the following on each ball, but do this one at a time. Firstly roll them out until they are about 10mm thick. Put about a heaped tablespoon of the taco mince on the middle, top with a small piece of cheese and fold up the edge of the bread over the top until you have a ball shape again (so the bread is stuffed). Place these on a baking tray with the edges you have folder up on the bottom. Repeat with the rest of the bread balls.
Leave for about 15mins.
Next brush the top with milk and sprinkle with grated cheese and chilli flakes
Cook for about 15 mins until the top is nicely done and they sound hollow when the bottom is tapped.
Leave to cool a little, then cut in half. There will be a gap at the top above the mince mixture. Stuff this with salsa and the lettuce.
Serve with mayo and sweet potato fries.