Make 12 Slices

For the dough:
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup shortening
2/3 cup milk

For the longganisa filling:
1/2 kilo skinless Iongganisa (or remove Iongganisa stuffing from casing), half-cooked
2 eggs, lightly beaten
1 egg white, slightly beaten for brushing on the pinwheels

Make the dough:
In a large bowl, with a fork or wire whisk, mix well the flour, baking powder, salt and sugar. Add shortening and cut mixture with a pastry blender or 2 knives, until mixture resembles fine crumbs.

Stir in milk. Mix with a fork until dough sticks together and can be formed into a ball.

Turn dough onto a lightly floured surface. Knead lightly for around 10 seconds. Press with rolling pin or pat with the hands into a 9-x12-inch rectangle, around 1/2-inch thick.

Make the longganisa filling:
In a small bowl, mix the Iongganisa and eggs well.

Cooking:
Preheat oven to 450°F (232°C).

Spread /ongganisa filling over the dough. Roll up, jelly roll style, starting from short end. Chill until firm, around 10 minutes, Cut roll into 1/2-inch slices.

Place pinwheels on lightly greased cookie sheets. Brush top of pinwheels with egg white.

Bake for 10 to 12 minutes or until golden. Remove immediately from the cookie sheets. Serve warm.

Longganisa Pinwheels Recipe