Chicken Puff Pastry Roll

Ingredients (4 portions):

• 250g  boiled chicken, shredded
• 100g smoked bacon, cut into stripes
• 1 ready rolled puff pastry sheet
• 4 cloves of garlic, chopped
• 1 small onion, chopped
• 1 tbsp olive oil
• 100g mozzarella, grated
• 100ml chicken stock
• 1 medium egg, egg wash
• 1 tbsp paprika
• Salt & Black Pepper
• 2 tbsp chives, diced

Bechamel Sauce (White Sauce)

• 30g  butter
• 2 tbsp plain flour
• 200ml semi-skimmed or whole milk
• Nutmeg, Salt & Black Pepper

Follow the steps

1. Start with the bechamel sauce: put the butter to melt in a pot.
2. Add the flour and stir so you don’t get lumps of flour.
3. Add the milk and continue stirring.
4. Finally the nutmeg, salt and pepper.
5. Set the sauce apart and cover it with clean film, so it doesn’t get a crust on top.

Important: You should get a creamy sauce with no lumps of flour. If needed press the sauce through the sieve…

1. Now it’s time for the chicken filling…heat the oil in a non-stick pan, add the chopped garlic’s and onions.
2. Cook in a medium-high heat for about 3 minutes, stirring occasionally.
3. Add the bacon and let it cook.
4. Now it is time for the shredded chicken and the stock.
5. After cooking for about 5 minutes it is time for the seasoning: add the paprika, salt and pepper.
6. Turn off the oven when this mixture is becoming dry.
7. Mix the bechamel sauce with the chicken mixture. Put the mix in the fridge for about 5 minutes.
8. Unroll the puff dough and spread the filling over.
9. Spread the grated mozzarella on top and carefully roll it up.
10. If the dough is very soft, after rolling put it in the fridge for about 10 minutes.
11. Brush the pastry with egg wash (1 egg beaten with 2 tbsp of water)
12. Meanwhile turn on the oven ate about 180 degrees (350 Fahrenheit)
13. It should take about 35 minutes in the oven. Let it cook until the dough has golden.

Watch the Video!

This chicken roll goes wonderfully with a lettuce and cherry tomatoes salad.