Sandy cone with wild rice filling
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I suggest you consider a dish that is good both hot and cold. This wild rice cone with mushrooms and chicken in cream sauce and goat cheese crust is versatile because you can serve it as a hearty snack or appetizer or dinner, or even take it with you on the road or at work and eat it on the go. People around you will think you're enjoying your ice cream))) The brutality of the wild rice is offset by the flavorful creamy mushroom sauce, and the chicken breast adds more satiety. Goat cheese added spice to all that abundance. Thank you Svetochka Lana Star for the inspiration.
Ingredients for sandy cone with wild rice filling:
- Wheat flour / Flour (for cones) - 2 glass
- Salt (for cones) - 1 teaspoon
- sugar (for cones) - 1 tablespoon
- butter (for cones) - 100 g
- Chicken egg (for cones) - 1 pc
- wild rice (for stuffing) - 50 g
- Chicken breast (for stuffing) - 50 g
- Onions (for stuffing) - 1 pc
- Champignons (for stuffing) - 20 g
- goat cheese (for decoration) - 20 g
- Tomato (for decoration) - 1 pc
- Greens (for stuffing) - 40 g
- Vegetable oil (for stuffing) - 2 tablespoon
- Black pepper (for stuffing)
- Cream (10-20% for the filling) - 50 g
How to cook sandy cone with wild rice filling step by step with photos
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I use Wild Rice for this dish "Mistral" |
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Boil until rice is cooked |
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For the cone, I mix butter with flour, salt and sugar |
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I grind until crumbly and add egg |
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I knead the dough, wrap it in clingfilm and put it in the fridge for 30 minutes |
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I draw a circle on parchment and divide it into 3 equal segments |
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Roll out the pastry and use the template to cut out the segments |
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I roll up the dough as a cube, put it in a glass to keep its shape and set in the chiller until I make the other cobbles, then I send the prepared cobbles to the oven heated to 200 degrees for 20 minutes and bake until they are ready |
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While the rolls are baking I make the stuffing: finely chop a chicken breast and brown it in vegetable oil |
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I add the onions |
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Finely chopped mushrooms |
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Greens |
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Add boiled rice and stew all together for about 5 minutes |
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Pour in cream, season with salt and pepper and stew until thickened |
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Filling, crumbling tightly, sprinkle with grated goat cheese, and leave in oven for 5 minutes until cheese melts |
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