Chicken And Ricotta Sausage Rolls Food

SPINACH AND RICOTTA ROLLS

Steps:

• Preheat oven to 200C (390F) fan forced or 220C (435/430F) convectional, please note that there can be slight variations between ovens.
• Heat oil in a fry pan, add onion and fry gently for 2 minutes, add spinach and pinenuts and season with salt and pepper to taste and cook for 5 minutes.
• Let cool.
• Add ricotta and mix thoroughly and then add the lightly beaten egg and mix well together.
• Place pastry sheets on a flat surface and cut in half.
• Spoon or pipe spinach mixture along the length of each half of the pastry and brush water down the length of the other side and roll up like a sausage roll, repeat with other sheets of pastry and mix.
• Cut to preferred size (I like to cut into 4 to make mini rolls about 6cm long).
• Put a couple of slits in each roll (to allow steam to escape).
• Place on baking tray/sheet seam side down.
• Put in oven and bake for 15 minutes or until golden brown.

SPINACH RICOTTA ROLLS

Steps:

• Take pastry out of freezer.
• Place spinach in a colander and use a wooden spoon or your hands to press out excess water. You could also do this using a tea towel or paper towels. Transfer spinach to a bowl (drink the liquid, it's good for you!).
• Add remaining Filling ingredients. Mix to combine.
• Place pastry on work surface and cut in half to create 2 rectangles - you should have 6 in total.
• Divide filling between pastries, brush edge with egg then roll up, finishing with the seam side down.
• Refrigerate for 15 minutes. Meanwhile, preheat oven to 180C/350F.
• Spray 2 x baking trays with oil (any).
• Cut rolls into 4, or whatever size you want. Brush tops with egg (makes it golden) then sprinkle with sesame seeds.
• Bake for 25 minutes, then take out the top tray and move the bottom tray to the top and give it an additional 5 - 10 minutes to make it golden.
• Best served warm - the pastry is crispier and the filling is juicier. See notes for make ahead instructions.

CHICKEN AND RICOTTA SAUSAGE ROLLS

Steps:

• 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.
• Divide the mixture into four portions.
• 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.
• Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
• 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.
• To make the lemon mayonnaise, combine all the ingredients in a medium bowl.
• Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.

VEGETARIAN SAUSAGE ROLLS WITH LEEK & RICOTTA

Steps:

• Preheat the oven to 190˚C/375˚F
• In a mixing bowl, mix together the leek, ricotta, breadcrumbs, cheddar, mustard, Worcestershire sauce, beaten egg, and season.
• Cut the puff pastry in half to make two rectangles.
• Place half the mixture in a sausage shape down the middle of the long side of one rectangle, then roll up and seal edges.
• Repeat with the rest of the mixture and pastry.
• Cut each log into 7 pieces, then place on lined baking sheet.
• If you beat the egg in a bowl/cup, use the tiny bit that's left - with your hands - to spread on top of the rolls (otherwise use a little milk or water) then sprinkle over sesame seeds.
• Place in the oven and bake for 20 minutes, until golden.