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
Place bread in a large bowl with milk. Stand for 5 minutes, or until liquid is absorbed.
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.
Add onion, mince, egg white, coriander and 1/3 cup of the salsa to bread mixture. Season with salt and pepper. Mix well.
Cut an opening 6cm up from the tip of a new piping bag. Spoon mince mixture into piping bag. Twist top.
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.
Cut each log diagonally into seven equal pieces. Place, seam-side down, on two oven trays lined with baking paper.
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.
Serve sausage rolls with remaining salsa.
This recipe originally appeared on New Idea Food