A recipe for a pastry roll with chicken filling

This pastry roll with chicken filling is a classic recipe, and it's very easy to find at parties and family lunches/dinners! But you'll start making it all the time because the recipe is so good.

For those who have never tried one pastry roll with chicken filling, or giant oven pie, you will have the opportunity to learn this fantastic recipe!

So make this recipe on those days when you feel like eating something different, and without having to work, and you can feed all your guests.

Check out the step-by-step guide to making this Swiss roll right now!

Ingredients for pastry roll with chicken filling:

• 180g Bacon (chopped)
• ½ Onion (chopped)
• 2 cloves of garlic (chopped)
• ¼ teaspoon Calabrian pepper
• 1 sprig of rosemary (chopped)
• 1 Branch of Sage
• ¼ teaspoon of Turmeric
• 1 teaspoon of paprika
• 2 Chopped Tomatoes (without seeds)
• 300g Chicken (cooked and shredded)
• 1 teaspoon of salt
• 50g Olives (chopped)
• ½ cup (tea) of cooked corn
• 4 tablespoons of tomato sauce
• 5 Tablespoons (full) Cream Cheese
• Pastry Dough
• Mozzarella cheese (to taste)
• Egg yolk (for brushing)
• Sesame (to taste)

HOW TO PREPARE THE PASTRY DOUGH SWISS ROULADE WITH CHICKEN FILLING:

1. Start by frying the bacon in a pan until golden brown, then add the chopped onion and garlic and sauté until golden brown as well.
2. Then add the Calabrian pepper, the chopped rosemary sprig, the sage leaves, the turmeric, the paprika, the chopped seedless tomato, the cooked chicken, the salt, the olives, the cooked corn and finally the tomato sauce.
3. After mixing them, cover the pan and let it cook for 10 minutes on low heat.
4. Then add the cream cheese until the mixture is creamy, add the parsley and place in the fridge.

Assembly:

1. With two portions of the pastry dough joined together to make them longer, assemble the first layer with the cheeses and on top of them add and spread the chicken (cold) on top of this dough.
2. Then add more cheese and roll it up into a Swiss roll, pressing the ends together tightly.
3. Then, brush with a little egg yolk, sprinkle with cheese and sesame seeds and bake in a preheated oven (180°C) wrapped in aluminum foil for 15 minutes.
4. Once this time has passed, remove the paper and brown a little more.

Additional Information:

• Pasta: ready-made pastry dough can be replaced with homemade dough.
• Aluminum foil: Don't forget to use it, to prevent your roll from drying out and to cook the dough well.
• Spices: The seasonings in the recipe can be added according to your taste.
• Filling: The filling must be moist so that the dough cooks better, without leaving it too moist so that it doesn't run.
• Conservation: If well packaged, the Swiss roll can remain frozen for 3 months, both raw and baked. Now in the refrigerator, consume within 5 days.

Yours is ready pastry roll with chicken filling!

Although we stuffed it with chicken and cheese, you can choose the fillings you prefer, a classic is ham, cheese and tomato!

At the Kitchen Manual It's an opportunity for you to learn new things.

Like the simple ground beef cake recipe that you also have to make!