Chicken And Ricotta Sausage Rolls

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 400 g ground chicken
• 200 g smooth ricotta cheese
• 3/4 cup fresh breadcrumb
• 2 garlic cloves, finely minced or 1/2 teaspoon mccormick garlic season-all seasoning
• 1/3 cup fresh basil, chopped
• 2 tablespoons fresh chives, chopped
• salt, to taste (if not using the 1/2 teaspoon mccormick garlic season-all seasoning)
• fresh ground pepper, to taste (if not using the 1/2 teaspoon mccormick garlic season-all seasoning)
• 2 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten
• 1/2 teaspoon poppy seed
• 1/2 cup whole egg mayonnaise
• 2 teaspoons lemon zest, grated
• 1 tablespoon lemon juice
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 place chicken, ricotta, breadcrumbs, garlic, herbs and seasoning in a mixing bowl and use your hands to mix it until all the ingredients are well-combined.
• 2 divide the mixture into four portions.
• 3 cut the pastry sheets in half lengthways and place a quarter of the chicken mixture lengthways down each of the long sides of each of the pastry halves; roll up the pastry to enclose the filling and place the four pastry rolls, seam-side down, on a chopping board; brush the pastry with egg and sprinkle with poppy seeds.
• 4 cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
• 5 cook the chicken and ricotta sausage rolls in a hot oven (200°c) for about 35 minutes, or until the pastry is lightly browned and crisp.
• 6 to make the lemon mayonnaise, combine all the ingredients in a medium bowl.
• 7 serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.