Prep. Time 30′   Cooking Time 40′    Serves 3-4


  • 2 boneless skinless chicken breasts
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 500g fresh mushrooms, sliced
  • 1 carrot, grated
  • 2 tbsp flour
  • 1 ½ cups warm milk
  • 1-2 pinches nutmeg
  • 150g spicy graviera cheese, grated
  • Salt
  • Pepper
  • Egg yolk for brushing
  • 1 sheet of puff pastry
  • Salad for serving


  1. Boil the fillets in water for 15 minutes. Let them rest in the broth for 10 more minutes.
  2. Keep half a cup of broth and refrigerate or freeze the rest for future use.
  3. Finely chop the chicken into small pieces.
  4. In a saucepan, heat the olive oil over high heat. Add the mushrooms and sauté for 2-3 minutes until they’ve release their moisture completely.
  5. Add the onion, garlic, and carrot, and cook for 3 minutes until the onion becomes translucent.
  6. Sprinkle with flour and stir to cook for 1 minute. Grate the nutmeg.
  7. Pour in the broth and milk and stir. Add the chicken, and stir again. Season with salt and pepper.
  8. Simmer gently until the cream thickens. Remove from heat. Let it cool for 10 minutes, stirring occasionally.
  9. Add the grated cheese and mix well. The chicken cream at this stage should be thick, not runny.
  10. Spread the puff pastry on a baking sheet lined with parchment paper.
  11. Place the cold thick filling along the length.
  12. Fold the sides and roll up.
  13. Seal with the help of egg wash, with the seam facing down.
  14. Make light cuts on the surface in a few places.
  15. Brush with egg yolk mixed with a little water.
  16. Bake in a preheated convection oven at 200°C on the middle rack for 10 minutes. Lower te temperature to 170°C and continue baking until the roll is golden brown (about 30 minutes).
  17. Let it rest for 10-15 minutes on the counter and cut into pieces.
  18. Serve with a side salad


Source: Argiro Barbarigou