Crispy Sausage Rolls - Using Roti Prata Skin!
These Pigs-in-a-Blanket are a quick and easy breakfast or tea-time snack that everyone will enjoy!
Roti prata might be one of our favourite Asian breakfasts served with curry sauce but the dough itself also has many uses, since it's quite similar to puff pastry. They're also much easier to defrost and use on the spot, since they usually come in flat discs of dough. Definitely more manageable to work around than blocks of frozen puff pastry dough!
These crispy and golden mini sausage rolls are so delicious you won't be able to stop at just eating one. They were an experiment from last year since I had some leftover sausages sitting around but have turned out to be a huge favourite to make for a quick afternoon snack that could beat even the sausage rolls from your local bakery. And all you really need is 4 main ingredients. Even if you're a noob cook, you can't possibly get this wrong! :D
1 package of frozen roti prata
Salted butter (preferably good quality ones like President or Lurpak)
Smoked sausages or any other flavour if you prefer (I used Johnsonville ones)
Defrost your frozen roti prata for about 3-4 minutes till it's softened but not too soft
Using a butter knife, spread some butter lightly on both sides of the roti prata skin
Place 1 sausage near the edge of a prata skin.
Roll the skin up, wrapping the sausage tightly till the ends are sealed.
Using a knife, cut the sausage roll into 3 sections to create mini sausage rolls.
Sprinkle with sesame seeds.
Bake at 200 degrees for about 25 minutes, or till golden brown.