Chicken and Ricotta Sausage Rolls
"I haven't made these yet but I was keen to post this recipe as soon as I spotted it in the current issue of the Australian magazine 'New Idea' because I love Fergusson Plarre's (naughty but delicious) spinach and ricotta rolls and this recipe could so very easily be adapted to include spinach by perhaps halving the chicken mince and adding some spinach in its place. Anyway, I'm looking forward to experimenting with the recipe and was keen to post it here where I can find it! The lemon mayonnaise also sounds very tasty! If you're not keen on citrus flavours, feel free to serve with your own choice of sauce or dip. These would, I think taste good with Tzatziki. This recipe featured as part of an easy-to-prepare Melbourne Cup lunch menu. To the best of my knowledge, Melbourne is the only city in the world to have a holiday for a horse race, the first Tuesday in November. And what better place than Zaar to test the truth or otherwise of that statement! And to answer --Nimz--'s query as to why these are called "sausage rolls", I'd say that the term "sausage roll" has become a generic term for anything resembling a sausage roll in appearance. I have two other sausage-less "sausage rolls" posted on Zaar: Recipe #169225 and Recipe #139699."
photo by Karen Elizabeth
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Yields:
-
24 chicken and ricotta sausage rolls
- Serves:
- 12
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
-
Lemon Mayonnaise
- 1⁄2 cup whole egg mayonnaise
- 2 teaspoons lemon zest, grated
- 1 tablespoon lemon juice
- salt, to taste
- fresh ground black pepper, to taste
directions
- 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.
- Divide the mixture into four portions.
- 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.
- Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
- 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.
- To make the lemon mayonnaise, combine all the ingredients in a medium bowl.
- Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.
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Reviews
-
I like these little rolls. The filling is light and tasty - and they are easier to do than I thought. I halved the recipe, and I did add some lemon zest to the filling because I skipped the mayo dip. I served these warm with tomato soup for dinner. Update: these are also good with a honey mustard dip! -
I tried this tonight, and its just a great recipe! I personally feel it could use some more seasoning, or at least stronger seasonings. The puff pastry dulls the seasoning flavors a bit, so I feel it needs perking up. Next time I will try more garlic, soy sauce, and chopped green onions along with the basil, and lots of fresh black pepper. Don't sub cottage cheese for the ricotta. Texture wise, this really needs the ricotta. Just a lovely little dish, and very very quick to make. I will use some variation of this for cocktail parties to come. -
Very cool idea! I really liked these little rolls. I'm not a fan of ricotta, but it was really good in here. I'm glad I didn't sub it for cottage cheese. The lemon mayo is a recipe all in itself! I think it would be good with chicken or many other things. Made and Reviewed for Please Review My Recipe Tag - Thanks! :) -
Lovely little snack rolls. Made as an appetizer when the in-laws were over and they were a big hit. We enjoyed ours served with some ranch dressing as well as the lemon mayo. These were easier to make than I anticipated. -
Absolutely wonderful! I hadn't realised that the chicken would not be cooked beforehand, but it cooks perfectly in the pastry, giving a light perfect sausage roll that my family loved! I like the idea of spinach, but didn't add it, because the family would not have cared for that, and I didn't make the dip... these are lovely little snacks just as is. Perfect for lunchboxes, or mid-morning/afternoon munchies. I used a 400 gr packet of frozen puff pastry, and actually got closer to 36 bite-size rolls. Thanks for a marvellous snack recipe that I'll be making often! Oh, I used white sesame seeds to sprinkle on top!
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
