Mini Roostart Recipe
Make Mini Roostart Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Whisk together until evenly mixed.
- 2
Incorporate Butter
Add the unsalted butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
In a small bowl, whisk together the milk and the egg. Pour this mixture into the flour mixture and stir until just combined. Do not overmix.
- 4
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out.
Filling Preparation
- 5
Prepare Filling
In a medium bowl, mix together the cheese, chopped spinach, and fresh herbs. Season with salt and pepper to taste. Set aside.
Assembling the Mini Roostart
- 6
Preheat Oven
Preheat your oven to 375°F (190°C).
- 7
Roll Out Dough
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into small circles (about 3 inches in diameter).
- 8
Add Filling
Place a teaspoon of the filling mixture in the center of each dough circle. Be careful not to overfill.
- 9
Seal the Edges
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork if desired.
- 10
Apply Egg Wash
Brush the tops of the mini roostarts with the egg wash and sprinkle sesame seeds on top.
- 11
Bake
Place the assembled mini roostarts on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.
Serving
- 12
Cool and Serve
Remove the mini roostarts from the oven and let them cool slightly before serving. Enjoy warm!
