RICOTTA AND CHICKEN ROLL-UP

Versão em Português

Versión en Español

A delicious tip for afternoon snack or instead of dinner. The dough is made with sifted ricotta and resembles a potty pie, the filling is creamy and takes chicken and sweet corn.

200g fresh ricotta

150g cornstarch

130g flour

2 tsp salt

1 tsp baking powder

150g cold butter, cut into cubes

Filling

1 diced onion

3 diced tomatoes

1 tbsp cornstarch

250ml cold milk

200g corn kernels

1 cube chicken bouillon

Pepper

Salt

Oregano

Annatto (optional)

Chive and parsley, chopped

To brush

1 egg yolk

1 tbsp milk

Directions

Preheat the oven to 350˚F.

Sift ricotta and fold in flour, cornstarch, salt and baking powder. Rub in cold butter with your fingertips until to make a smooth dough.

Roll out the dough between two plastics in 1cm thick. Spread the cold filling. Carefully roll and brush with the egg wash. Bake for 40-60 minutes.

Filling

Fry the onion in a little oil. Add tomato and fry. Dilute the cornstarch in cold milk and add to the mixture, stirring very well. Add corn kernels, chicken bouillon, pepper, salt if necessary, oregano and annatto (if you're using). Cook until thick. Let cool and stir in chopped chives and parsley. Use the filling when it cool.

To brush

Beat with a fork the egg yolk and milk until is smooth.

Serve: 12 slices.

Recipe from here.