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Mini Sausage Rolls
Course: Snack
Cuisine: Western
Author: Shiokman Eddie
  • 500 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g unsalted butter
  • 2 whole eggs
  • 3 to 4 Tbsp ice water
  • 1 whole egg for egg wash
  • 1 can luncheon meat chicken or pork
  • 3 tsp chopped garlic
  • 3 tsp chopped cilantro parsley
  • Pepper to taste
  1. Put 500g plain flour in a mixing bowl
  2. Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well
  3. Add 250g unsalted butter, which has been cut into small pieces
  4. Rub butter into the flour until it resembles coarse breadcrumbs
  5. Beat 2 whole eggs and add to the flour and butter mixture and mix well
  6. Add 3 - 4 Tbsp iced water one at a time and knead gently
  7. Knead until all the ingredients come together to form a smooth dough
  8. Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use
  1. Mash 1 can of luncheon meat in a bowl
  2. Add 3 tsp chopped garlic
  3. Add 3 tsp chopped cilantro (parsley) and mix evenly
  4. Add pepper to taste
  1. Roll a portion of the chilled pastry flat
  2. Scoop enough mashed luncheon meat on the pastry arranging it lengthwise
  3. Press the meat together firmly
  4. Lift up one edge of the pastry and fold over the meat and press firmly
  5. Trim off the edges with a knife
  6. Use a fork to seal the edge by pressing the joints together
  7. Cut rolled pastry into 2.5 cm width and cut slits on each roll
  8. Arrange on a baking tray
  9. Brush the sausage rolls with egg wash and sprinkle with sesame seeds (optional)
  10. Baked in a pre-heated oven at 175 C for 20 mins or until golden brown
Recipe Notes

If replacing with cocktail sausages, cut the sausage skin with a knife to ensure sausages doesn't expand during baking