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    You are in: Home / Australian / Pumpkin and Chicken Roulade Recipe
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    Pumpkin and Chicken Roulade

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    AussieGal Tracey's Note:

    This is a lovely light lunch recipe that is soooo yummy. This recipe comes from the Australian brandname recipe cookbook and it's a fantastic way of "hiding" vegies that your family needs to get.

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    Units: US | Metric


    1. 1
      Preheat oven to 180 degrees Celsius.
    2. 2
      Melt butter in a pan, add flour and stir for one minute. Gradually stir in the skim milk powder combined with water until mixture boils and thickens. Quickly stir in yolks, pumpkin and cumin.
    3. 3
      Beat egg whites until soft peaks form and fold lightly into the pumpkin mixture.
    4. 4
      Pour the mixture into a greased and lined 30cm x 24cm swiss roll pan.
    5. 5
      Bake for 12-15 minutes until puffed and golden brown.
    6. 6
      Combine filling ingredients in pan, stir until heated through.
    7. 7
      Remove roll from the oven and turn on a wire rack covered with a tea towel. Carefully remove lining paper. spread evenly with the filling. Hold the towel with both hands. gently roll the roulade.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin and Chicken Roulade

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.8
    Calories from Fat 213
    Total Fat 23.6 g
    Saturated Fat 10.9 g
    Cholesterol 252.7 mg
    Sodium 300.8 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 0.6 g
    Sugars 3.1 g
    Protein 9.2 g

    The following items or measurements are not included:


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