Brioche Dough the day before you complete the rolls - it must be chilled
overnight. Cook spinach in a large kettle just until wilted. Drain it
very well. Chop it quite finely (kitchen shears make the job easy) then
put in a large sieve and press hard with the back of a large spoon to
get out as much water as possible. Heat oven to 450F (230C). Grease a
baking sheet (one with sides is a good idea in case dough breaks during
baking and meat juices leak out).
cooked spinach, onion, garlic, eggs, salt, pepper, nutmeg and bread
crumbs, blending well with a fork. Shape into 2 rolls, 12 inches
(30.5cm) long, on waxed paper. Divide Brioche Dough into 2 equal parts.
Roll 1/2 into an oblong 14 x 12 inches (30 x 30.5cm). Beat cheese, 2
tbsp (30ml) cream and chives together until smooth, using enough cream
to make the mixture of spreading consistency. Spread 1/2 of the mixture
on the rolled-out dough, spreading it to within 1/2 inch (1.25cm) of the
edges. Lay a meat roll in the middle of the dough. Wrap dough around
meat, over-lapping and sealing together well. Turn in ends and seal
well. Lift carefully onto prepared baking sheet, putting sealed side
down. Prick in several places with the tines of a fork. Repeat with
second half of dough and remaining meat roll.
Beat egg yolk
and 1 tbsp cream together with a fork and brush outside of rolls with
mixture. Bake 10 minutes at 450F (230C). Reduce oven temperature to 350F
(175C) and continue baking 50 minutes or until crust is golden brown
(meat will still be a little pink). Cool, wrap in foil and refrigerate
until shortly before serving time. Cut each roll in 12 slices and serve
worry if the dough splits a little during baking - it won't affect the
goodness of the rolls. If they have split, fasten the foil tightly
around the rolls during chilling and the dough will seal itself to the
meat again. The rolls can be made ahead of time. They can be
refrigerated 2-3 days or frozen.