Minced Chicken Roll in Dough

The filling is an essential element of this recipe, and to prepare it, start by beating the egg whites with a fork until they become frothy. Then, in the bowl with ground meat, add ½ of the beaten egg whites (about a tablespoon), chicken seasoning, and pepper to taste. Mix well and let the meat rest so that the flavors can meld. In a skillet, sauté the onion, mushrooms, and bell pepper in a mixture of butter and a little oil until the vegetables become soft and fragrant. After they have cooled, incorporate the remaining beaten egg whites, a teaspoon of flour, salt, and pepper to taste. Mix well and let the mixture chill to solidify.

To prepare the dough, activate the yeast by mixing it with a teaspoon of sugar, dissolved in 3 tablespoons of warm milk and a few drops of vinegar, then let it rise for 10 minutes. In a separate bowl, vigorously beat the remaining warm milk, salt, a teaspoon of sugar, the yolk, and soft butter, then gradually add the flour until you achieve a thick cream. Incorporate the risen yeast and, continuing to add flour, knead with your hands until you obtain a dough that separates from the bowl and your hands. Cover it with plastic wrap and let it chill.

Prepare a longer sheet of aluminum foil, grease one end with a little oil, and spread the meat mixture in an even layer, about 1 cm thick. Using your dampened palms, spread the meat. On top, add the mushroom mixture, then cheese, green onions, and finely chopped parsley. Grate a boiled egg over the mixture. Place one sausage and two boiled eggs along the edge of the meat sheet and, using the foil, form the roll. Wrap it tightly in the foil and seal the ends well. Transfer the roll to a skillet with a little hot oil and quickly fry it on all sides over high heat to seal in the juices.

For the mix, combine breadcrumbs, flour, sweet paprika, cayenne pepper, chicken seasoning, black pepper, and dried oregano. Remove the foil from the roll and roll it in this mix, ensuring it is well covered. Place the roll back in the skillet with hot oil and quickly fry it until it is evenly browned. Let it cool.

Roll out a sheet of dough on a lightly floured work surface, with a thickness of 0.7-1 cm. Roll it into a log shape, then roll it out again into a sheet, having dimensions similar to the previous one. Fold the edges of the sheets towards the center, so they meet. Bring ¾ of the right side of the dough over the remaining ¼ on the table and repeat the folding, so you obtain 3 folds and 4 quarters of dough. Roll out the folded dough so that it is the length of the meat roll and three times wider than its thickness. Brush the sheet with a beaten egg and place the cold roll in the center. Cut the edges of the sheet into diagonal strips and alternately bring them over the roll, forming a braid. If the strips overlap too much, cut their length before continuing.

Transfer the roll to a loaf pan lined with parchment paper, brush with egg yolk mixed with a little warm milk, and sprinkle with poppy seeds if desired. Bake in a preheated oven at 180 degrees for 25-35 minutes, until the roll is baked and nicely browned. Let it cool on a rack, then slice and serve as an appetizer or main dish, accompanied by a delicious side. This recipe will surely add flavor to your meals!