Mini Sausage Rolls

Put 500g plain flour in a mixing bowl

Add 1 tsp baking powder, ½ tsp salt and 2 Tbsp sugar and mix well

Add 250g unsalted butter, which has been cut into small pieces

Rub butter into the flour until it resembles coarse breadcrumbs

Beat 2 whole eggs and add to the flour and butter mixture and mix well

Add 3 - 4 Tbsp iced water one at a time and knead gently

Knead until all the ingredients come together to form a smooth dough

Divide into 2 portions and refrigerate in plastic bags for at least 1 hour before use

Mash 1 can of luncheon meat in a bowl

Add 3 tsp chopped garlic

Add 3 tsp chopped cilantro (parsley) and mix evenly

Add pepper to taste

Roll a portion of the chilled pastry flat

Scoop enough mashed luncheon meat on the pastry arranging it lengthwise

Press the meat together firmly

Lift up one edge of the pastry and fold over the meat and press firmly

Trim off the edges with a knife

Use a fork to seal the edge by pressing the joints together

Cut rolled pastry into 2.5 cm width and cut slits on each roll

Arrange on a baking tray

Brush the sausage rolls with egg wash and sprinkle with sesame seeds (optional)

Baked in a pre-heated oven at 175 C for 20 mins or until golden brown