🥐 MINCED MEAT SAUSAGE ROLLS

Ingredients
For the dough:
3 cups (375 g) all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup (115 g) butter or margarine, softened
¾ cup (180 ml) cold water or milk, added gradually
For the filling:
300 g minced meat
1 small onion, finely chopped
1 tsp minced garlic
1 tsp curry powder
½ tsp dried thyme
Salt and black pepper, to taste
1 tbsp vegetable oil
For brushing:
1 large egg, beaten
👩‍🍳 Method
Prepare the filling: Heat the vegetable oil in a pan over medium heat. Add the chopped onion and garlic and sauté for 2–3 minutes until softened.
Add the minced meat, curry powder, thyme, salt, and black pepper. Cook for 7–10 minutes, breaking up the meat with a spoon, until fully browned and the mixture is dry.
Remove from the heat and allow the filling to cool completely before assembling.
Make the dough: In a large bowl, combine the flour, baking powder, and salt. Add the softened butter and rub it into the flour with your fingertips until the mixture resembles fine crumbs.
Gradually add the cold water or milk, mixing until a soft, smooth dough forms. Do not overmix. If needed, add a little more liquid, one tablespoon at a time.
Lightly flour your work surface and roll the dough into a thin rectangle.
Cut the dough into long rectangles. Place a line of the cooled minced meat filling along one side of each rectangle.
Roll the dough tightly around the filling and press the edge gently to seal. Place the rolls seam-side down on a lined baking tray.
Brush the tops generously with beaten egg for a beautiful golden finish.
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the sausage rolls are puffed and golden brown.
Remove from the oven and let them cool for 5–10 minutes before serving.
✨ Tip: Make sure the meat filling is completely cool and not watery before filling the dough. This helps keep the pastry crisp and prevents it from becoming soggy.