Nigerian Sausage Rolls with Chicken and Pancetta Filling
While traditional Nigerian sausage rolls are made with ground pork, this chicken and pancetta Nigerian sausage roll recipe elevates it beyond the popular classic making it perfect for celebrations or just a delicious snack! No matter the occasion, these homemade chicken sausage rolls will become an instant favorite!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Appetizer, Snack
Cuisine: British, Nigerian
Servings: 10
Calories: 335kcal
Ingredients
Pastry Dough
175gAll purpose flour(Plain flour)
175gBread flour
1 ½sticksCold unsalted butter, cut into chunks( 12 tbsp or ¾ cups or 170g)
1tbspSugar
1tspBaking powder
15- 20tbspIce cold water
Chicken and Pancetta Sausage
1lbGround chicken
4ozChopped Pancetta
½cupPanko bread crumbs
1 tspSalt
1tsp Onion powder
½tspFreshly ground black pepper
½tspGarlic powder
1tspFresh sage(chopped)
½tspFresh rosemary(finely chopped)
1tspFresh thyme(chopped)
½cupevaporated milk
Instructions
Pastry Dough
In a bowl, combine the flour, baking powder, sugar and salt, and gently cut in the cold butter chunks with a pastry blender, fork, knife or your good-ole fingers. The texture should not resemble that of bread crumbs! It should have pieces of butter range in sizes, between a pea and a grape.
Add the cold water a tablespoon at a time, while mixing with a wooden spoon to bring the dough together. Add water until the dough comes together, be sure not to add too much water at once.
Bring the dough together on a floured surface and rest in the refrigerator for about 30 minutes. Make sure the dough is wrapped or covered whilst in the refrigerator.
On a floured surface, roll the dough in a rough rectangle in one direction. Fold the top third down to the center (from the short end of the dough), then the bottom third up and over that (think about folding it in thirds like folding a letter). Wrap the dough again and chill in the refrigerator for about 30 minutes.
After 30 minutes, repeat step 4 rolling out the dough (short side facing you) into a rectangle and folding like a letter. This repetition creates the famous puff pastry layers and flakiness, without having to go through the technical process of laminating the dough.
Refrigerate the dough until ready to use
Sausage Rolls
Preheat your oven to 375º F
Place the ground chicken in a mixing bowl, add in the bread crumbs, pancetta, salt, onion powder, black pepper, garlic powder, sage, rosemary, and thyme. Mix well until all the ingredients are evenly combined.
Roll out the chilled pastry into a rectangle, roughly 21 inches long and 5 inches wide.
Place the sausage meat close to one edge of the pastry in the shape of a log, down the length of the rolled out dough.
Roll up the pastry into a log, using the extra dough on the width of the pastry to cover up the meat. Brush the side of the dough that is not cover with the sausage with evaporated milk or water to help seal the dough.
Cut the log sausage roll log into 8-10 pieces or into your desired length (you may cut them smaller for cocktail sized sausage rolls). Place the cut sausage rolls on a baking sheet, giving each of the rolls some space. Brush each roll with the evaporated milk and with sprinkle some sesame seed over them if you would like.
Bake the sausage rolls in the preheated oven for 20 minutes or until they are golden brown. Serve warm with ketchup or by itself.