Ingredients
2 sheets frozen puff pastry, just thawed
1 tablespoon milk, for brushing
Thick & chunky mild salsa and fresh coriander leaves, to serve
FILLING
50g original corn chips
500g beef sausage mince
2 tablespoons taco seasoning
2 tablespoons thick & chunky mild salsa
2 green spring onions, thinly sliced
1/3 cup finely chopped fresh coriander
Method
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To make filling, place corn chips in a large bowl. Using fingertips, crush into smaller pieces. Add mince, seasoning, salsa, onions and coriander. Mix well.
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Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal.
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With short side closest to you, spoon filling along short edge of pastry. Shape into a log. Brush the opposite short edge with milk. Roll up pastry to enclose filling.
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Place roll, seam-side down on a large oven tray lined with baking paper. Brush with milk.
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Cook in a very hot oven (220C) for 25 minutes. Reduce oven to moderate (180C). Cook for a further 20 minutes, or until filling is cooked and pastry is golden brown and crisp. Remove.
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Serve with salsa and coriander.
