Chicken Pot Pie Stromboli

Ingredients

°400g flour

°100 g of fine semolina

°8 g Saf-instant® instant yeast

°2 tsp salt

°1 tsp sugar

°28 cl lukewarm water

°3 tbsp olive oil

°2 egg yolks for gilding

Chicken stuffing:

°2 medium chicken breasts

°2 medium onions

°300 g cream cheese

°4 tbsp tomato sauce

°250g mozzarella

°2 tsp dried thyme

°Salt, black pepper

Steps

Step 1

In a large bowl, sift the flour, fine semolina and salt, add the sugar and mix.

2nd step

Make a well and add the Saf-instant® yeast, lukewarm water, olive oil and knead for 10 minutes. The dough should become soft and elastic.

Step 3

Scoop into a ball, place in a lightly oiled bowl and let rise for 1 hour under a cloth in a warm place.

Step 4

Meanwhile, finely chop the onion and cut the chicken into pieces.

Step 5

Brown the onion with a drizzle of olive oil, add the chicken pieces, salt, black pepper, thyme and cook until the chicken is lightly browned (grilled). Leave to cool then chop everything in a blender.

Step 6

Add the cream cheese, mix and set aside.

Step 7

Break the dough, knead it lightly and divide it into two balls then on a floured work surface, roll out each ball into a rectangle 3mm thick.

Step 8

Spread the dough with a thin layer of tomato sauce then spread the chicken preparation, add a second layer of tomato sauce then sprinkle with mozzarella. Roll up from the long side, like a rolled biscuit and place on a baking sheet lined with parchment paper.

Step 9

Brush with beaten egg yolk with a teaspoon of milk, make a few incisions and bake for about 30 minutes and enjoy immediately!

Enjoy !

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