Giant Tex Mex Sausage Roll Recipe

Giant Tex Mex Sausage Roll

Feed the family in one go with this mega Mexican sausage roll! So yum! - by Kim Meredith

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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

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.
Join pastry sheets together, side-by-side on a flat surface, with edges overlapping by 2cm. Press edge to seal.
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.
Place roll, seam-side down on a large oven tray lined with baking paper. Brush with milk.
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.
Serve with salsa and coriander.

Kim Meredith

Kim Meredith is a contributor to New Idea Food.