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.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
