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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (82g) Recipe makes 12 servings The following items or measurements are not included below: 400 g ground chicken |
||
| Calories 367 | ||
| Calories from Fat 205 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.9g | 35% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 10.8g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 266mg | 11% | |
| Potassium 150mg | 4% | |
| Total Carbohydrate 26.6g | 8% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 1.5g | ||
| Protein 13.6g | 27% | |
Chicken and Ricotta Sausage Rolls
By: bluemoon downunder
Oct 28, 2008
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.
SERVES 12 , 24 chicken and ricotta sausage rolls
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
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.
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- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Kim127
On Jan 5, 2009
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.
From: Karen Elizabeth
On Dec 3, 2008
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!
From: ~Nimz~
On Nov 21, 2008
These were excellent, but I just didn't get why they were called Sausage Rolls. I could not find ground chicken at the store so I made these with "sausage". We loved them. Even the seasoning went well with the sausage as did the lemon mayo, which I estimated because of the conversions to US. Kind of surprised me a little. They were easy to make. I cooked the sausage before adding to the rest of the mixture and they were cooked perfect in 35 minutes at 375 F. The lemon mayo added a nice touch. Thanks bluemoon. Made for PRMR
From: Noo
On Nov 9, 2008
My DH is an expert on things 'sausage roll-ish' and I wasn't convinced that this was going to get his seal of approval.Happily I couldn't have been more wrong!He thought they were great,as did my two little ones (who are not into this sort of thing ordinarily).The filling is light and tasty,and makes a real change to the usual denseness of your average sausage roll. A very simple,and exceptionally tasty twist on an old classic. Another winner from you Bluemoon. Made for ZaarTag.
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