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

QimiQ Benefits

  • Bake stable and deep freeze stable
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Creamy indulgent taste with less fat
  • Firmer and more stable fillings

Minutes

25

Difficulty

easy

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

For 6 portions

  • 120g

    Fresh strudel [filo] pastry , 1 package

  • For the cannelloni filling

  • 150g

    QimiQ Classic, unchilled

  • 500g

    Chicken breast fillet, minced

  • 150ml

    Cream 36 % fat

  • 400g

    Mushrooms, chopped

  • 25g

    Pistachios, chopped

  • 100g

    Red pepper(s), diced

  • 2tbsp

    Bread crumbs

  • 1tbsp

    Garden herbs, fresh, chopped

  • Salt and pepper

  • Pimento spice

  • For the ragout

  • 500g

    Mirabelle plum , cored

  • 50g

    Preserving sugar

  • 50ml

    White wine

  • 2tbsp

    White wine vinegar

  • Salt and pepper

  • Cloves

  • Cinnamon rind

Preparation

  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.
Some doughy looking food

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