Pionono de pollo y roquefort

Preparation Method:

  1. Warm the oven at 200ºC.
  1. First of all prepare the sponge cake: beat for 10-12 minutes the eggs with the sugar until obtaining a clear and thick mixture.
  1. Then, add the sifted flour with circular movements.
  1. Extend the mixture on a rectangular baking tray covered with baking paper and cook it in the oven for 10 minutes at 200ºC.
  1. While the sponge cake is cooking, prepare the filling. Mince the chicken, the toasted nuts, the celery stick, the onion and the peeled apple and then mix all together.
  1. In another bowl mix the Roquefort cheese with the cream cheese, season it and add to the filling prepared. Set the mixture aside.
  1. Take off the sponge cake from the oven and let it cool. When it is cold, remove it from its mold, level the borders and lay the filling over it.
  1. Spread a little bit of cream cheese on a side of the sponge cake to close it after rolling it.
  1. Roll the Swiss roll and add on it some cream cheese, some minced parsley and some black sesame seeds.

Cut the slices and serve it as it is.

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