Nigerian Mini Sausage Rolls
Nigerian mini sausage rolls are small, savory pastries of seasoned sausage meat wrapped in a firm, rubbed-in dough. The filling is blended to a smooth paste with nutmeg and seasoning cubes, so every bite is evenly spiced instead of crumbly. The dough gets a long knead and a rest, which gives a sturdier, chewier crust than flaky puff pastry. Slice them short for party snacks or longer for a lunchbox.
Instructions
Mix the flour, baking powder and salt together in a large bowl. Add small bits of margarine and rub them into the flour with your fingertips until the mixture looks like coarse crumbs.
Stir in water a little at a time until the mixture comes together as a stiff ball of dough. Knead it well, put it in a basin, cover it and leave it to rest for 15 minutes.
While the dough rests, combine the sausage meat with the nutmeg and seasoning cubes. Blend with a hand blender until you have a smooth paste, then set it aside.
Knead the rested dough for about 10 minutes, until it is smooth and stretchy. Roll it out to a moderate thickness and trim the edges with a knife to make a neat rectangle.
Beat an egg well and brush a thin layer over the dough. Spread the sausage paste in a line along one long edge of the rectangle.
Fold the dough over the filling and roll it up into a log. Slice the log into pieces as long as you like.
Grease a baking sheet with margarine and dust it with flour so the rolls do not stick. Set the rolls on the sheet seam side down and brush the tops with more beaten egg.
Bake at 350°F for about 30 minutes, until the rolls are golden brown.
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