Recipes
Chicken sausage rolls
25 minutes Preparation time
25 minutes Cooking time
4-6 serves Serves
Ingredients
800 g organic chicken mince
1 tbs sage leaves, chopped
1 tbs chopped parsley
1 cup panko breadcrumbs
2 cloves garlic, crushed
1 brown onion, finely diced
100 ml duck or chicken fat
2 tbs salt flakes
1 tbs crushed black pepper
500 g puff pastry
3 egg yolks
1 dessert spoon of water
¼ cup sesame seeds
Miele Accessories
Method
- Pre-heat Oven on Fan Plus at 180°C.
- In a large bowl, combine chicken, sage, breadcrumbs, garlic, onion, duck fat, salt and pepper and mix well.
- Roll pastry to 3mm thickness. Cut the puff pastry into 24cm x 8cm. If using ready rolled sheets, cut in half horizontally.
- Place the chicken mix evenly along the length of the puff pastry. Roll the edge of the puff over the chicken mix creating a sausage shape. Brush the end of the pastry with egg wash and roll, ensuring that the crease is at the bottom.
- Portion into 12cm lengths. Place sausage rolls on a lined baking tray.
- Mix the egg yolks and water together in a small bowl. Brush each sausage roll with the egg mixture. Sprinkle over sesame seeds.
- Place on shelf position 2 and bake for 20-25 minutes, or until golden.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.