This is a simple recipe that my mother has been making for years – her chicken sausage rolls have long been a favourite in our house! So when Mother’s Day was approaching and I had to make something for my son to take to Mother’s Day morning tea at school, I immediately thought of honouring my own mum through this recipe.
Some of you who saw my earlier posts about this have been keen to get the recipe, and here it is below.
I made quadruple the quantity so there would be enough to take to school, and enough to taste-test! And after that batch was done, my husband wanted more the following day, which we ate during our Saturday family movie night.
For the herbs I used chives and basil, but in future I’d also like to try some thyme, lemon thyme or even rosemary.
These sausage rolls are super simple to make, and it’s easy to get the children involved!
Chicken sausage rolls
3 sheets frozen puff pastry
500g chicken mince
250g ricotta cheese
¾ cup fresh bread crumbs
1 clove garlic, finely chopped
½ cup fresh basil, chopped
3 tablespoons chives, chopped
Salt and pepper
Zest of one lemon
1 egg, beaten
Poppy or sesame seeds, to garnish.
Preheat oven to 190 degrees.
Remove three sheets of puff pastry to thaw.
Line three oven trays with non-stick baking paper.
In a large bowl place chicken mince and ricotta. Combine gently. Add bread crumbs. Combine.
Finely chop garlic and chives. Add to mixture. Tear basil leaves. Add to mixture along with salt and pepper.
Zest the rind of one lemon and add to mixture.
Cut the pastry sheets in half, lengthways. Take a good handful of chicken mixture and place lengthways along the pastry, trying to keep it even. Pull the top of the pastry over the mixture and turn over tucking in the mixture, with the seam on the bottom.
Once all have been rolled, cut each long roll into 5 small sausage rolls. (You can make them larger if you wish, just adjust the cooking time slightly.)
Brush with beaten egg and sprinkle with either poppy or sesame seeds, if you wish.
Place on a baking try into a preheated over for 15 minutes.
Serve with sauce, aioli, sweet chili sauce or enjoy just as they are!
They also freeze well.