Pumpkin and Chicken Roulade

Submitted by AussieGal Tracey

"This is a lovely light lunch recipe that is soooo yummy. This recipe comes from the Australian brandname recipe cookbook and it's a fantastic way of "hiding" vegies that your family needs to get."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 4

ingredients

• 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

directions

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.