INGREDIENTS
800g 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 100ml duck or chicken fat 2 tbs salt flakes 1 tbs crushed black pepper 500g puff pastry 3 egg yolks 1 dessert spoon of water |
¼ cup sesame seeds
METHOD
1. | Pre-heat Oven on Fan Plus at 180°C. |
2. | In a large bowl, combine chicken, sage, breadcrumbs, garlic, onion, duck fat, salt and pepper and mix well. |
3. | Roll pastry to 3mm thickness. Cut the puff pastry into 24cm x 8cm. If using ready rolled sheets, cut in half horizontally. |
4. | 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. |
5. | Portion into 12cm lengths. Place sausage rolls on a lined baking tray. |
6. | Mix the egg yolks and water together in a small bowl. Brush each sausage roll with the egg mixture. Sprinkle over sesame seeds. |
7. | Place on shelf position 2 and bake for 20-25 minutes, or until golden. |