Chicken Pot Pie Stromboli
°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
°2 medium chicken breasts
°2 medium onions
°300 g cream cheese
°4 tbsp tomato sauce
°2 tsp dried thyme
°Salt, black pepper
In a large bowl, sift the flour, fine semolina and salt, add the sugar and mix.
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.
Scoop into a ball, place in a lightly oiled bowl and let rise for 1 hour under a cloth in a warm place.
Meanwhile, finely chop the onion and cut the chicken into pieces.
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.
Add the cream cheese, mix and set aside.
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.
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.
Brush with beaten egg yolk with a teaspoon of milk, make a few incisions and bake for about 30 minutes and enjoy immediately!