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Chicken and Ricotta Sausage Rolls

Source of Recipe

Berta's Cooking


List of Ingredients

375 g (12 oz) lean chicken mince
1 egg
200 g (6 ½ oz) ricotta cheese
2 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives (or spring onion tops)
½ teaspoon salt
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten, for glazing



Recipe

1.- Preheat the oven to hot 210C (415F/Gas 6-7). Brush two oven trays lightly with melted butter or oil. Beat the egg lightly in a large bowl. Add the chicken, ricotta, basil, chives and salt, and some freshly ground black pepper. Mix well to combine- it may be required to use your hands. With damp hands, form one quarter of the mixture into a roll about 25 cm (10 inches) long. do again with the remaining filling, making four altogether.

2.- Cut each pastry sheet into two and brush the exterior of each piece with water. Lay a roll of filling on the bottom third of each sheet ( across the widest part) and roll up as for a sausage roll. Using a sharp knife, cut each roll into 6 even pieces and put on the oven trays. Brush the rolls lightly with beaten egg, then score the surface in two or three places. Bake for 20-25 minutes, or until puffed and golden brown. Serve hot.

TIP: Do in advance: Sausage rolls may be made and keep cold, uncooked for up to 6 hours. They can also be cooked and frozen in an airtight container for up to 1 month. Defrost the rolls and reheat in a moderate 180C (350F/ Gas 4) oven for about 10 minutes.