Pastry Cannelloni with Chicken Breast and Mushrooms on a Sweet and Sour Ragout

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Ingredients for 6 portions
  • 120 g Fresh strudel [filo] pastry , 1 package
  • For the cannelloni filling
  • 150 g QimiQ Classic, unchilled
  • 500 g Chicken breast fillet, minced
  • 150 ml Cream 36 % fat
  • 400 g Mushrooms, chopped
  • 25 g Pistachios, chopped
  • 100 g Red pepper(s), diced
  • 2 tbsp Bread crumbs
  • 1 tbsp Garden herbs, fresh, chopped
  • Salt and pepper
  • Pimento spice
  • For the ragout
  • 500 g Mirabelle plum , cored
  • 50 g Preserving sugar
  • 50 ml White wine
  • 2 tbsp White wine vinegar
  • Salt and pepper
  • Cloves
  • Cinnamon rind
Method
1.
Pre-heat the oven to 180° C (conventional oven).
2.
Pre-prepare the pastry according to the instructions on the packet.
3.
For the filling, whisk QimiQ Classic smooth. Add the chicken and cream and mix well. Fold in the mushrooms, nuts, peppers, bread crums, herbs and seasoning and mix well.
4.
Brush one sheet of pastry with olive oil. Pipe one quarter of the QimiQ mixture lengthwise down the middle of the pastry and roll up. Repeat this procedure with the remaining 3 sheets of pastry.
5.
Chop the rolls in approx. 5 cm long pieces and brush with olive oil. Bake in the hot oven for approx. 20 minutes.
6.
For the ragout, bring all the ingredients to the boil, remove from the heat and allow to cool.