Mini Luncheon Meat Rolls with Homemade Pastry Recipe

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Mini Sausage Rolls are so easy to make with ready made pastry and cocktail sausages. How about making your own filling and pastry? 

Forget the sausages! These mini luncheon meat rolls (or Spam puffs) are the ultimate savoury snack. Wrapped in a buttery, flaky homemade shortcrust pastry, they are incredibly addictive and easy to make. In this recipe, I’ll show you how to mash the filling for the perfect texture and bake them until golden brown. Perfect for parties, lunchboxes, or a quick “shiok” treat!

To make this this bite sized yummy snack, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial

YouTube Link: https://youtu.be/8KCkyWdSLJM

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Mini Sausage Rolls

Course Snack
Cuisine Western
Author Shiokman Eddie

Ingredients

PASTRY:

  • 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

FILLING:

  • 1 can luncheon meat chicken or pork
  • 3 tsp chopped garlic
  • 3 tsp chopped cilantro parsley
  • Pepper to taste

Instructions

PREPARATION OF PASTRY

  • 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

PREPARATION OF FILLING:

  • 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

MAKING THE SAUSAGE ROLLS:

  • 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

Notes

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