Add the flour, Baking powder, Salt,cold Unsalted butter in a bowl then use the tip of your finger to rub the fat into the flour until a crumbly texture is formed. Add a little water at a time until a stiff dough is formed.
Don't knead your dough just shape to ball,keep in refrigerator (30 mins)– don’t overwork the dough!

Blend the sausage with egg
Season the sausage with the stock cube, pepper, salt, onion and mix with bread crumb or little flour together thoroughly.Now roll out the dough to a rectangle of about 1/6th to 1/8th of an inch thick and trim off the rough edges

Scoop in the blended chicken sausage and form it into a log then roll it over until it overlaps a little bit and trims off the excess pastry. (Or add the blended chicken sausage to piping bag)Cut the rolled into the desired length and arrange the rolls into a pre-greased and floured pan and