Sautée the diced chicken breasts, remove from oil and set aside. Sautée the onion and tomato with the chilli and add the chicken breasts with the glass of wine the cube of JUMBO Chicken. As they cook, mash them in the pot until they look like cannelloni filling.

Crush the nuts with pestle and mortar and add to the preparation with the pine-nuts and sultanas. When cool, cut the puff pastry into four squares and fill with the paste. The paste must be quite dry and the puff pastry well-sealed.

Beat the egg white separately until it will stand in soft peaks. Then add the yolk and beat together. Brush this over the puff pastry 5 minutes before removing from the oven, where they have been baked for half an hour.