taco pizza parcels

In the past decade or two, something has happened in Swedish homes. Fridays have become synonymous with ‘fredagsmys’ (Friday coziness) and fredagsmys has become synonymous with tacos. And now I don’t mean real tacos like you get in Mexico – I mean mince fried in a taco spice topped with various vegetables, some salsa, sour cream, guacamole and cheese, and put in either a hard taco shell or a soft tortilla. Every Friday evening.

It started when I was little with the Swedish contest to find our Eurovision competitor. In Sweden we take Eurovision very seriously, and we have competitions where the public calls in and vote for their favourite. Their score combined with that of a jury decide who gets to go to Eurovision. Over the years things have changed a bit (undoubtedly because people realised they could make quite a bit of money on this) so now we have six competitions to find our contestant. Four regular shows, from which one person/group goes straight through to the final and one to the ‘second chance’, the second chance show, and then the final. Six Saturdays in a row. So Eurovision-craziness in Sweden usually begins around February-March, and I remember from when I was little that these Saturdays were often accompanied by tacos. Don’t get me wrong – I love tacos, but maybe not every week.

They were often also the food of choice when we had parties when we were 7-10 or so. It’s such an easy food to make and as a kid it’s quite fun to get to pick and assemble your own food. It’s also good because if you don’t like something you just don’t take it.

So a few months ago I was browsing around Ica’s recipe collection, thinking that I wanted to make pirogues. But making pirogues involves making the dough, and at that time I just felt a little bit too lazy for that. Then I came across this recipe (which they call taco pirogues) and thought I’d give it a go. It looked easy, sounded nice, and because you don’t have to make your own dough it was also quite quick.

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Ingredients (6 pcs)

500g mince

1 pc taco spice mix

90g frozen sweetcorn

1 pc pizza dough

1 pc tomato sauce (may come with the pizza dough kit)

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Brown the mince in a frying pan, then add the frozen sweetcorn and the taco spice mix. Depending on what mix you’re using, you might also want to add 50-100 ml water to make sure it blends with all the mince. Once it’s well incorporated, add the tomato sauce. Leave on a low heat to simmer a little.

Roll out your square, pre-made pizza dough to make it a little larger, then cut into six similar sized squares. Fill these squares with one sixth of the mince, and fold as you please. I’ve found that it’s easier to fold them as squares (i.e. folding in the corners towards the middle), but the original recipe has folded them in more traditional triangular shapes. It’s easier to get the dough to stick together if you brush some milk or beaten egg on the edges before you fold them.

If you want to, brush some milk or beaten egg on top (this creates a glossier finish).’

Bake in the oven at 200 degrees Celsius for 10-15 minutes.

If, like me, you can be a bit lazy from time to time, these parcels are great. They’re quick, easy, tasty, and keep well in the freezer for those days when you don’t have anything at home.

The original recipe calls for carrots instead of sweetcorn, but I think sweetcorn goes better. You can of course add other vegetables as well, but I recommend being a little sparse with your additions, because it can be difficult enough to fit the filling in the parcels already!

I have made these twice now. The first time I bought just a pizza dough and used a herb and garlic tomato sauce for the mince. This time I bought a pizza kit, and used that tomato sauce instead. Both work, but I think the pasta sauce was actually nicer, because it added a little more flavour. If you do use pasta sauce though, remember not to take too much. I think my sauce package carried around 250 ml.

If your mince mix is too runny, try to let it simmer for a while to reduce the water.

I’ve had these parcels for both lunch and dinner, and for lunch they work on their own, but if you’re having it for dinner I would recommend having some salad on the side. They’re probably also very nice together with guacamole or a flavoured crème fraîche.



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