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Taco pirogues

16 small pieces


  • 300 g pre-fried taco minced meat (plant-based or meat), refrigerated
  • 100 g cheese, grated
  • 1 roll of chilled puff pastry

For coating:

  • egg, sesame seeds (black or white)

Our recommendation:

  • Serve the pirogues as they are, straight from your hand – or bring along a jar of salsa, guacamole, sour cream, chopped vegetables, bean salad.

Meal preparation:

  1. Set the oven to 225 degrees. Roll out the dough, divide into 4 pieces, then divide these into 4 so you end up with 16 pieces. If you want bigger pirogues, just make bigger pieces.
  2. Brush the edges with egg. Place a chunk of mince and cheese on one half of the dough pieces, fold and seal. Use a fork to press the edges down all around.
  3. Place on a baking tray covered with baking paper, brush with egg, sprinkle with seeds and bake until golden brown and cooked thoroughly. It takes about 15 minutes.
  4. Leave to cool on a grid. Store the finished pirogues in the fridge or freezer, and pack them in a jar for the trip.

Tip! With a quick bean salad, this will make a great meal. Mix a can of taco salsa with 1-2 small packs of pre-cooked beans. Done!

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