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  1. Home
  2. Dinner Tonight

Giant Tex Mex Sausage Roll

Feed the family in one go with this mega Mexican sausage roll! So yum! - by Kim Meredith
  • 07 Oct 2019
Giant Tex Mex Sausage Roll
Prep: 25 Minutes - Cook: 45 Minutes - Easy - Serves 6
Proudly supported by

TIP! Make sure the pastry join is well sealed to avoid it splitting during cooking. Refrigerate any leftover sausage roll, covered, in the fridge. Reheat, lightly covered in foil, in a moderate oven until hot.

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

  1. 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.

  2. Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal. 

  3. 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.

  4. Place roll, seam-side down on a large oven tray lined with baking paper. Brush with milk. 

  5. 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.

  6. Serve with salsa and coriander.

  • Dinner Tonight
  • mexican recipe
  • sausage rolls recipe
  • sausage recipe
Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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