Pumpkin And Chicken Roulade

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 60 g butter
• 1/4 cup plain flour
• 2 tablespoons skim milk powder
• 3/4 cup water
• 4 eggs, seperated
• 2/3 cup pumpkin puree
• 1 pinch cumin
• 1 cup of chopped chicken
• 2 sticks celery, chopped
• 2 shallots, chopped
• 1/4 cup mayonnaise
• 1/4 cup light sour cream
• fresh ground black pepper

Recipe

• 1 preheat oven to 180 degrees celsius.
• 2 melt butter in a pan, add flour and stir for one minute. gradually stir in the skim milk powder combined with water until mixture boils and thickens. quickly stir in yolks, pumpkin and cumin.
• 3 beat egg whites until soft peaks form and fold lightly into the pumpkin mixture.
• 4 pour the mixture into a greased and lined 30cm x 24cm swiss roll pan.
• 5 bake for 12-15 minutes until puffed and golden brown.
• 6 combine filling ingredients in pan, stir until heated through.
• 7 remove roll from the oven and turn on a wire rack covered with a tea towel. carefully remove lining paper. spread evenly with the filling. hold the towel with both hands. gently roll the roulade.