INGREDIENTS
DOUGH
500 ml (2 cups) cake flour
10 ml (2 tsp) baking powder
1 ml salt
pinch of red pepper
125 ml (½ cup) CLOVER cheddar cheese, grated
125 ml (½ cup) CLOVER full cream milk
125 ml (½ cup) oil
1 extra large egg
FILLING
enough CLOVER Mooi River butter
1 onion, finely chopped
250 g (1 packet) mushrooms, sliced
½ red pepper, depipped and cubed
3 chicken breasts, cooked and flaked
handful of fresh parsley, chopped
90 ml (6 tbsp) CLOVER Cream O’Naise
45 ml (3 tbsp) chutney
salt and pepper to taste
125 ml (½ cup) CLOVER mozzarella cheese, grated
FINISHING TOUCH
a bit of CLOVER full cream milk to sprinkle on top
Method
Preheat the oven to 180 °C.
DOUGH
Sift the flour, baking powder, salt and red pepper together.
Add the cheese and use your hands to mix it until the flour completely covers the grated cheese.
Mix the milk, oil and eggs together. Add the milk mixture, and use a spatula to fold in the dry ingredients.
Work the mixture into a dough.
Roll the dough out onto a flour-strewn surface and in the shape of a rectangle of about 28 cm x 40 cm.
FILLING
Heat the butter and sauté the onion until tender.
Add the mushrooms and sauté until the mushrooms are tender.
Add the red pepper and the chicken and sauté for another 2 minutes. Remove from heat and let it cool.
Add the remaining ingredients.
Spread the filling onto the rolled out dough. Roll the dough from the long side of the rectangle like a Swiss roll.
Place the roll on a baking tray that has been lined with baking paper.
FINISHING TOUCH
Sprinkle a bit of milk on top and bake for 40 minutes until done, and until it is golden brown on top.
CLOVER INGREDIENTS USED IN THIS RECIPE