Chicken taco mummy bread
Braided bread with tomato and cumin ground chicken and Cheddar.
Active time35 min
Cooking45 min
Total1 h 15 minResting : 5 min
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Ingredients
- 1 onion
- ½ tsp chilli powder
- 225 g white Cheddar
- 1 egg
- 680 g ground chicken
- ½ tsp garlic powder
- 225 g tomato passata
- 1 tsp ground cumin
- 1 pitted black olive
- 450 g ready-to-roll bread dough
- 1 tsp ground black pepper
- ½ tsp fine salt
- 280 g fire-roasted chopped tomatoes
Preparation
Peel and chop onion. Cook chicken through, then brown it in a frying pan, breaking it up. Add onion and cook for 4 minutes. Add tomatoes, passata, cumin, pepper, garlic, salt and chilli. Simmer for 15 minutes until thick. Cool slightly.
1 onion½ tsp chilli powder680 g ground chicken½ tsp garlic powder225 g tomato passata1 tsp ground cumin1 tsp ground black pepper½ tsp fine salt280 g fire-roasted chopped tomatoes- knife
- chopping board
- frying pan
- spoon
Heat oven to 190 °C. Grate Cheddar. Roll dough into a rectangle on baking paper. Put filling and cheese along the centre. Cut the free sides into strips and cross them over the filling. Leave an opening for olive-slice eyes. Beat egg and brush the dough.
225 g white Cheddar1 egg1 pitted black olive450 g ready-to-roll bread dough- oven
- rolling pin
- baking paper
- baking tray
- knife
- grater
- mixing bowl
- pastry brush
Bake for about 25 minutes until golden and cooked underneath.
- oven
- baking tray
Rest for 5 minutes before slicing.
- knife
- chopping board
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration