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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
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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

  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.

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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