Shannon Bennett's Chicken Sausage Rolls | Exploration Lifestyle
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Shannon Bennett's Chicken Sausage Rolls

There is a renaissance of the sausage roll at the moment, well, in my house anyway.

Having six kids and no a la carte menu at dinner I have to be creative. How do I be creative when it comes to midgets that simply see food as a material to cause consternation, anxiety, and grief to their personal chef and fellow diners!? I run a detailed survey of favourite foods that Daddy can cook for them, and then find five common recipes amongst all the answers (of course ignoring Nutella doughnuts and lollipops dipped in melted smarties!).

Surprisingly, the number-one result of my survey is ‘sausage rolls’. The kids all seem to gravitate toward this Aussie icon, and are not tempted to throw them, show disgust or try to feed these to the dogs or goats!

Anything can be made into a sausage roll at the Bennett House, at the moment there is a chicken fetish. I can hide anything wholesome in there too: fennel, pumpkin, onion, peas… Whatever you have, throw in it and they will eat it! As a side benefit, so will the adults!

Makes: 8-10 12cm-length sausage rolls
Preparation time: 25 minutes
Cooking time: 25 minutes
Cooking Programme: Fan Plus

Ingredients

800g organic chicken mince
1 tablespoon sage leaves chopped
1 tablespoon of chopped parsley
1 cup panko breadcrumbs
2 cloves garlic, crushed
1 brown onion, finely chopped
100ml duck/chicken fat
2 tablespoons salt flakes
1 tablespoon crushed black pepper
500g puff pastry
3 egg yolks
1 dessert spoon of water
¼ cup sesame seeds

Method

Preheat oven on Fan Plus to 180ºC.

In a large bowl combine chicken, sage, breadcrumbs, garlic, onion, duck fat, salt and pepper. Mix well. Roll the pastry to 3mm thickness. Cut the puff pastry into 24cm x 8cm. If using ready rilled sheets, cut in half horizontally.

Place the chicken mixture 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 oven shelf position 2 and bake for 20-25 minutes, or until golden.

 

Learn how to cook with steam like Shannon at your local Miele Experience Centre. Book your spot in a complimentary cooking demonstration here.

Shannon’s Chicken Sausage Rolls. Photo – Eve Wilson. Styling – Lucy Feagins.


These are number-one requested dish according to his kids! Photo – Eve Wilson. Styling – Lucy Feagins.


The acclaimed chef at home in Byron Bay. Photo – Eve Wilson. Styling – Lucy Feagins.


It was a wonderful opportunity to join Shannon in his home kitchen. Photo – Eve Wilson. Styling – Lucy Feagins.


‘Having six kids and no a la carte menu at dinner I have to be creative,’ says Shannon. Photo – Eve Wilson. Styling – Lucy Feagins.

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