2 sheets frozen puff pastry, just thawed
1 tablespoon milk, for brushing
Thick & chunky mild salsa and fresh coriander leaves, to serve
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
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.