Chicken And Ricotta Sausage Rolls - cooking recipe

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

Preparation

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\u00b0C) 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.