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. ---------------------------------------------------------------------------
Nutrition
Ingredients
