Ingredients
5 slices white sandwich bread, crusts removed, torn
1/3 cup milk
1 tblsp olive oil
1 small onion, finely chopped
30g sachet taco seasoning
500g sausage mince
1 egg, separated
1⁄2 cup finely chopped fresh coriander
300g jar medium chunky tomato salsa
Salt and pepper, to taste
2 1⁄2 sheets frozen puff pastry, thawed
Method
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Place bread in a large bowl with milk. Stand for 5 minutes, or until liquid is absorbed.
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Meanwhile, heat oil in a medium, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add seasoning. Cook, stirring for 1 minute. Remove from heat. Cool.
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Add onion, mince, egg white, coriander and 1/3 cup of the salsa to bread mixture. Season with salt and pepper. Mix well.
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Cut an opening 6cm up from the tip of a new piping bag. Spoon mince mixture into piping bag. Twist top.
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Place pastry sheets on a clean, at surface. Cut two whole sheets in half lengthways. Pipe the mixture down the long side of each piece. Roll up to enclose. Brush rolls with lightly beaten egg yolk.
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Cut each log diagonally into seven equal pieces. Place, seam-side down, on two oven trays lined with baking paper.
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Cook in a hot oven (200C) for about 25 to 30 minutes, or until golden and crisp. Remove from oven. Stand on trays for 5 minutes.
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Serve sausage rolls with remaining salsa.
This recipe originally appeared on New Idea Food
