DOUBRA’S
Nigerian Chicken Sausage Rolls
Doubra’s sausage rolls pack a punch and will bring instant vibrancy to any picnic basket or packed lunch! The delicious pastry parcels are not only a fusion of Doubra’s Nigerian roots and a favourite British classic, but are also testament to her own perseverance. While taking part in Luminary’s programme, there were times that she wanted to give up, but her incredible determination meant she always carried on – in the end, she was unstoppable!
MAKES 16
For the rough puff pastry
500g plain flour, plus extra for dusting
¼ tsp fine salt
250g cold unsalted butter, cut into 1cm cubes
240–270ml cold water
1 medium egg, beaten
For the filling
2 Scotch bonnet or other small chillies (use 3 if you love spice!)
1 chicken stock cube
30g piece of fresh ginger, peeled
6 garlic cloves, peeled
800g chicken sausages, casings removed
2 tsp ground nutmeg
1½ tsp cayenne pepper
1 tsp dried thyme
Start with the pastry. Combine the flour, salt and butter in a large bowl and shake to coat the butter in the flour. Add 4 tablespoons of the water at a time, mixing it in with a butter knife to begin with, then using your hands to bring it together into a slightly sticky, butter-dotted dough.
Tip the dough onto a floured work surface and roll out to a large rectangle, 15 × 30cm. With the short sides of the pastry facing you, fold the top short edge down towards you, just past the centre of the dough, then fold the bottom third up over it to make a rectangle a third the size of the original. Rotate the rectangle by 90 degrees and repeat the rolling and folding process another 2 times. Wrap the pastry in clingfilm and chill in the fridge until the filling is ready.
Preheat the oven to 180°C/160°C fan/Gas Mark 4 and line a baking tray with baking paper.
To make the filling, whiz the chillies, stock cube, ginger and garlic in a small food processor to a smooth paste (or cut them up as finely as possible). In a bowl, combine the paste with the chicken sausagemeat, nutmeg, cayenne pepper and dried thyme and mix until well combined.
Cut the chilled pastry in half and place one half back in the fridge. Roll out on a lightly floured surface to a 15 × 50cm rectangle, about 2mm thick. Take half of the filling mixture and arrange in a long log down the middle of the full length of the pastry rectangle. Leave a 2cm gap along one of the long edges. Brush the 2cm strip of pastry with the beaten egg and fold the other long edge of the pastry over the top of the sausage to enclose it. Use a fork to crimp the edges together to form a seal. Cut the roll into 8 pieces and place them on the lined baking tray. Brush the tops with more egg wash and use a sharp knife to score a couple of lines in the top of each one.
Repeat the process with the other half of the pastry and filling mixture to make another 8 sausage rolls.
Bake in the oven for 35–40 minutes until golden brown all over.
Leave to cool for 10 minutes before tucking in, as they’ll be piping hot in the middle.
