Mini Sausage Rolls

Ingredients for dough:
[ ] 2 cups Nature's Choice gluten-free self-raising flour
[ ] ¾ cup tapioca flour
[ ] ½ teaspoon salt
[ ] 1 teaspoon apple cider vinegar
[ ] ⅓ cup butter, melted
[ ] ¾ cup warm water

Filling:
[ ] 500 grams mince (beef, chicken or pork)
[ ] 1 teaspoon salt
[ ] ½ teaspoon ground black pepper
[ ] 2 teaspoons ground coriander
[ ] ¼ teaspoon smoked paprika

Method:
[ ] Add the gluten-free self-raising flour, tapioca flour and salt to a large mixing bowl
[ ] Add the apple cider vinegar and melted butter
[ ] Gradually add the warm water while mixing until a soft, smooth and pliable dough forms
[ ] Knead gently for 3 minutes until smooth
[ ] Cover and allow the dough to rest for 30 minutes
[ ] Heat a bit of avocado oil in a pot over high heat
[ ] Add the mince and cook, breaking it up with a spoon
[ ] Add the spices and continue cooking over high heat until the mince is fully cooked and any excess moisture has evaporated
[ ] Remove from the heat and allow the filling to cool completely before assembling the sausage rolls
[ ] Place one portion of dough between two sheets of baking paper and roll it into a rectangle approximately 4–5 mm thick
[ ] Spread a bit of the cooled mince in a strip approximately 3 cm wide along one edge of the dough and gently press it down so that it holds together
[ ] Roll the dough tightly over the filling until it is completely enclosed
[ ] Use a pizza cutter to trim the edge
[ ] Gently press the seams and ends closed with your fingers to help keep the filling enclosed during baking
[ ] Repeat with the remaining dough and filling
[ ] Arrange the sausage rolls on the prepared baking tray, leaving a small gap between each one
[ ] Whisk together 1 egg yolk and 1 teaspoon water, then brush the tops of the sausage rolls with the egg wash
[ ] Bake for 28 minutes at 180°C