Pastry dough:
8 large egg yolks
5 tablespoons of wheat flour
Filling:
2 cups cooked, shredded chicken (260g)
1/2 cup mayonnaise
1 stalk of chopped fresh parsley (70g)
2 tablespoons chopped pickled pepper
2 tablespoons chopped scallion
1 tablespoon mustard
Pastry dough:
8 large egg yolks
5 tablespoons of wheat flour
Filling:
2 cups cooked, shredded chicken (260g)
1/2 cup mayonnaise
1 stalk of chopped fresh parsley (70g)
2 tablespoons chopped pickled pepper
2 tablespoons chopped scallion
1 tablespoon mustard
Combine the wheat flour with the egg yolks and mix well
Beat the whites until stiff peaks form
Add to the egg yolks and mix carefully
Place in a 38x26cm baking dish lined with parchment paper, lightly greased
Bake in a preheated oven (200°C) for about 20 minutes or until a toothpick inserted comes out dry
While that's cooking, mix the filling ingredients and set aside
Still warm, unmold onto a clean cloth
Carefully remove the parchment paper
Spread the filling evenly over the surface and, with the help of the cloth, roll up the dough
Serve chilled, cut into slices
Enjoy!
