These savory chicken and herb pastry bites are a delightful twist on the classic sausage roll, featuring a flavorful chicken and ricotta filling wrapped in golden puff pastry.
Combine the ground chicken, ricotta, breadcrumbs, minced garlic, chopped basil, chives, salt, and pepper in a mixing bowl until well mixed.
Mix gently to avoid overworking the mixture, which can make the filling dense.
Cut each puff pastry sheet in half lengthwise.
Keep the pastry cold for easier handling.
Place a portion of the filling along one long edge of each pastry strip and roll up to enclose the filling.
Seal the edges with a bit of water to prevent them from opening during baking.
Cut each roll into six pieces and place them seam-side down on a baking tray lined with baking paper.
Use a sharp knife to ensure clean cuts.
Brush the tops with beaten egg and sprinkle with poppy seeds.
For a golden finish, ensure the egg wash is evenly applied.
Bake in a preheated oven at 200°C for 35 minutes or until golden and crisp.
Rotate the tray halfway through baking for even browning.
Mix mayonnaise, lemon zest, lemon juice, salt, and pepper in a bowl to make the dipping sauce.
Adjust the lemon juice to taste for a tangier sauce.
Serve the pastry bites warm or at room temperature with the dipping sauce.
Garnish with extra chopped herbs for a fresh look.
