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Chicken and Ricotta Sausage Rolls with Lemon Mayonnaise

I’ll never forget the first time I had a truly exceptional sausage roll. It wasn’t at a fancy bakery or some trendy cafe, but at my Aunt Millie’s kitchen table. She always made the most incredible Sunday lunches, and her sausage rolls were legendary. The flaky, buttery pastry, the savory filling – it was pure comfort food. They would always disappear within minutes. These Chicken and Ricotta Sausage Rolls, with their light filling and zesty lemon mayonnaise, remind me of those happy afternoons.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Yields: 24 sausage rolls
Dietary Type: Not Gluten-Free

Ingredients

400 g ground chicken
200 g smooth ricotta cheese
¾ cup fresh breadcrumb
2 garlic cloves, finely minced (or ½ teaspoon McCormick Garlic Season-All seasoning)
⅓ cup fresh basil, chopped
2 tablespoons fresh chives, chopped
Salt, to taste (if not using the ½ teaspoon McCormick Garlic Season-All seasoning)
Fresh ground pepper, to taste (if not using the ½ teaspoon McCormick Garlic Season-All seasoning)
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
½ teaspoon poppy seed

Lemon Mayonnaise

½ cup whole egg mayonnaise
2 teaspoons lemon zest, grated
1 tablespoon lemon juice
Salt, to taste
Fresh ground black pepper, to taste

Equipment Needed

Mixing bowl
Chopping board
Baking paper
Oven tray
Medium bowl

Instructions

In a large mixing bowl, combine the ground chicken, ricotta cheese, fresh breadcrumbs, minced garlic (or McCormick Garlic Season-All seasoning), chopped fresh basil, and chopped fresh chives.
Using your hands, gently mix the ingredients together until they are evenly combined. Be careful not to overmix, as this can make the filling tough. Season to taste with salt and fresh ground pepper if not using the seasoning blend.
Divide the chicken and ricotta mixture into four equal portions.
On a lightly floured surface, unfold the thawed puff pastry sheets. Using a sharp knife or pizza cutter, cut each pastry sheet in half lengthwise. This will give you four long strips of pastry.
Take one portion of the chicken mixture and place it lengthwise down one of the long sides of a pastry strip. Gently shape the mixture into a log, leaving a small border of pastry around the edges.
Carefully roll up the pastry strip to enclose the filling, ensuring the seam is tightly sealed. Repeat this process with the remaining chicken mixture and pastry strips.
Place the four pastry rolls on a chopping board, seam-side down. This helps to prevent the rolls from opening during baking.
Using a pastry brush, brush the top of each pastry roll with the lightly beaten egg. This will give the sausage rolls a beautiful golden-brown color and a glossy finish.
Sprinkle the tops of the egg-washed pastry rolls evenly with poppy seeds.
Using a sharp knife or pizza cutter, cut each pastry roll into six individual chicken and ricotta sausage rolls. This should give you a total of 24 sausage rolls.
Arrange the cut sausage rolls on an oven tray lined with baking paper. Make sure to leave a little space between each roll to allow for even baking.
Place the oven tray in a preheated oven at 200°C (approximately 400°F) for about 35 minutes.
Bake until the pastry is lightly browned, puffed, and crisp, and the filling is cooked through. To ensure the chicken is cooked, you can use a meat thermometer. The internal temperature should reach 74°C (165°F).
While the sausage rolls are baking, prepare the Lemon Mayonnaise. In a medium bowl, combine the whole egg mayonnaise, grated lemon zest, and lemon juice.
Season the lemon mayonnaise to taste with salt and fresh ground black pepper. Stir until well combined.
Once the chicken and ricotta sausage rolls are baked, remove them from the oven and let them cool slightly on the oven tray before serving.

Expert Tips & Tricks

For an even richer flavor, try using a blend of ground chicken and ground pork.
If you don’t have fresh breadcrumbs on hand, you can use dried breadcrumbs. Just be sure to soak them in a little milk or water before adding them to the filling to prevent the sausage rolls from becoming dry.
To make the sausage rolls even flakier, chill the filled pastry rolls in the refrigerator for about 30 minutes before baking.
To prevent the pastry from sticking to the baking tray, make sure to line it with baking paper.
If the pastry starts to brown too quickly during baking, you can loosely cover the sausage rolls with foil.
The lemon mayonnaise can be made ahead of time and stored in the refrigerator until ready to use.
If you’re short on time, you can use store-bought puff pastry.
Get creative with the herbs! Try adding other fresh herbs like parsley, thyme, or oregano to the filling.

Serving & Storage Suggestions

Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise for dipping. They make a fantastic appetizer, lunch, or snack. They’re also perfect for parties or picnics.

Leftover sausage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in the microwave, but the pastry may not be as crisp.

For longer storage, you can freeze the cooked sausage rolls. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, bake from frozen in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	367.2 kcal	N/A
Calories from Fat	205 g	56%
Total Fat	22.9 g	35%
Saturated Fat	6.3 g	31%
Cholesterol	52 mg	17%
Sodium	266.5 mg	11%
Total Carbohydrate	26.6 g	8%
Dietary Fiber	1 g	4%
Sugars	1.5 g	6%
Protein	13.6 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Sausage Rolls: Add a pinch of red pepper flakes or a dash of hot sauce to the chicken mixture for a spicy kick.
Vegetarian Option: Substitute the ground chicken with finely chopped mushrooms or lentils for a vegetarian version.
Cheese Variations: Experiment with different cheeses, such as Parmesan, mozzarella, or provolone, in place of the ricotta.
Herb Variations: Try using different herbs, such as thyme, oregano, or rosemary, for a unique flavor profile.
Gluten-Free: Use gluten-free puff pastry sheets to make these sausage rolls gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I make these ahead of time?
A: Absolutely! You can assemble the sausage rolls and keep them in the fridge (unbaked) for up to 24 hours. Just add a few minutes to the cooking time.

Q: Can I use different meat besides chicken?
A: Yes, you can substitute ground turkey, pork, or even a mixture of meats. Just adjust the seasoning accordingly.

Q: My pastry is not browning evenly, what should I do?
A: Rotate the baking tray halfway through the cooking time to ensure even browning.

Q: Can I freeze these after baking?
A: Yes, let them cool completely, then wrap them individually in plastic wrap before freezing in a freezer-safe bag. Reheat in the oven for best results.

Q: What if I don’t like lemon mayonnaise?
A: No problem! Serve with your favorite dipping sauce, such as tzatziki, sweet chili sauce, or even ketchup.

Final Thoughts

I hope you’ll give these Chicken and Ricotta Sausage Rolls a try. They’re surprisingly easy to make, and the combination of savory chicken, creamy ricotta, and flaky pastry is simply irresistible. Don’t be afraid to experiment with different herbs and spices to create your own unique flavor combinations. And be sure to share your creations with friends and family – they’re guaranteed to be a hit! Serve these alongside a fresh green salad for a light lunch, or pair them with a crisp white wine for a delightful appetizer. Happy cooking!

Chicken and Ricotta Sausage Rolls Recipe