Chicken and Ricotta Sausage Rolls

READY IN: 1hr 5mins




  • 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.