Tex-Mex Couque de Dinant

Ingredients

In this Tex-Mex adaptation, the traditional almond filling of the Couque de Dinant is replaced with a savory mixture of black beans, corn, jalapenos, and Mexican spices. This adds a spicy kick and a burst of Tex-Mex flavors to the pastry, transforming it into a unique fusion dish. We alse have the original recipe for Couque de Dinant, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (170g) canned black beans, rinsed and drained 1 cup (170g) canned black beans, rinsed and drained
• 1 cup (150g) frozen corn, thawed 1 cup (150g) frozen corn, thawed
• 1 jalapeno, seeded and finely chopped 1 jalapeno, seeded and finely chopped
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 47g, 6g
• Protein: 8g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the black beans, corn, jalapeno, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/4 inch thick.
6. 6.
   Spread the black bean and corn mixture evenly over the dough, leaving a small border around the edges.
7. 7.
   Carefully roll up the dough, starting from one of the longer sides, into a log shape. Seal the edges by pinching them together.
8. 8.
   Place the rolled dough onto the prepared baking sheet and brush the surface with the beaten egg wash.
9. 9.
   Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing into individual portions.
11. 11.
    Serve warm and enjoy the Tex-Mex Couque de Dinant!

Treat your ingredients with care...

• Black beans — Make sure to rinse and drain the canned black beans thoroughly before using to remove any excess sodium or preservatives.
• Jalapeno — Adjust the amount of jalapeno according to your spice preference. For a milder version, remove the seeds and membranes before chopping.
• Butter — Use cold butter and cube it before incorporating it into the dough. This will help create a flaky texture in the pastry.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the black bean and corn mixture.
• Serve the Tex-Mex Couque de Dinant with a dollop of sour cream or salsa for added flavor.
• If you prefer a sweeter version, you can sprinkle a little cinnamon sugar on top of the pastry before baking.
• Experiment with different fillings such as shredded cheese, diced bell peppers, or cooked ground meat to create your own unique variations.
• This pastry is best enjoyed fresh out of the oven, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve the Tex-Mex Couque de Dinant warm as a delicious breakfast or brunch treat. It pairs well with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the pastry with a light sprinkle of chili powder or paprika before serving. This will add a pop of color and hint at the spicy flavors within.