No boring sandwiches here.
Who said that only ice cream should be served in cones? 🙂 These are tasty bread cones which are really simple to make and you can fill them with whatever you like.
I got the idea for these from something I saw on TV but I had to come up with the recipe. It actually didn’t take much thinking as it is just a flat bread recipe but formed into a cone before baking.
To get the shape I covered waffle ice cream cones with aluminium foil, then sprayed the foil with a little cooking spray. If you don’t have any waffle cones you could make the cone templates entirely out of foil.
I made a quick steak and red capsicum (bell pepper) filling for my cones. Other alternatives include tuna salad, meatballs and cheese, or pretty much anything you can think of. Just remember that if your filling has a lot of sauce or gravy then the cones will soak it up and may collapse.
You can bake the bread cones a day in advance and keep them in an airtight container.
Ingredients – makes 4 large cones:
- 4 waffle ice cream cones
- Enough aluminium foil to cover the waffle cones
- 2 cups plain (all purpose) flour
- 1 teaspoon dried mixed herbs (or any dried herb to go with your filling)
- large pinch of salt
- freshly ground black pepper, to season
- 2 tbsp olive oil
- approx 3/4 cup water
Steak & Capsicum Filling:
- 500g/1 lb steak ‘stir-fry’ strips
- 1 small red capsicum (bell pepper), cut into thin strips
- 2 tbsp soy sauce
- 1/4 cup sweet chilli sauce
- fresh coriander (cilantro), optional, to serve
- Cover the 4 waffle ice cream cones completely with aluminium foil, then spray with a little cooking spray.
- Next make the bread dough. Put the flour, herbs, salt and pepper into a medium bowl and stir to mix. Add the oil then gradually add the water, stirring with a flat-bladed knife until a soft dough starts to form. Use your clean hands to bring the dough together. You can add a few drops more water if required but don’t make the dough sticky. Knead for a couple of seconds until smooth.
- Place a large piece of baking paper on your work surface. Turn the dough out onto this paper, then place another piece of baking paper on top of the dough.
- Roll out the dough until you have a rectangle about 30cm/12 inches wide by 20cm/8 inches. The dough will be quite thin, but that is what you want. Cut the dough into four even quarters.
- Wrap each prepared aluminium cone in a piece of the dough. Ensure that the dough is sealed around the cone by pressing the edges together well with your fingers.
- Place a piece of baking paper on a large baking tray and then place the dough-wrapped cones on the tray.
- Heat your oven to 180C/160C fan forced/350F.
- Bake the cones for 20 minutes, then turn the oven temperature up to 200C/180C fan forced/390F and bake for a further 10-12 minutes until the bread cones are golden.
- Remove from the oven and set aside to cool for 15 minutes before gently pulling the aluminium-covered cones out of the bread.
- To make the filling, put the steak, capsicum, soy sauce and sweet chilli sauce into a medium bowl and stir to combine. Place a large non-stick frying pan over a medium-high heat and then add the steak mixture. Cook, stirring regularly, for about 8 minutes or until the steak is tender.
- Use tongs to fill the bread cones with the steak filling. Add a few coriander leaves, if you have them.
- Serve and enjoy!