Chicken and Ricotta Sausage Rolls

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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: Huey's Lamb Sausage Rolls and Healthy Chicken and Vegetable Sausage Rolls.

Ingredients Nutrition


  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.
Most Helpful

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!

Recipe Reader February 02, 2009

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.

SherS January 13, 2009

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! :)

LilPinkieJ January 10, 2009