Chicken breast and potatoes wrapped in whole grain pastry on a bed of spring vegetables

Ingredients (for 8 portions):
4 sheets of Toni Kaiser whole grain filo pastry (720 g)
1 dessert spoon of vegetable oil
1 egg

Filling:
1/2 kg potatoes with skin on
150 g QIMIQ or sour cream
2 dessert spoons of potato starch
3 egg yolks
salt, pepper, nutmeg

Chicken breast:
4 chicken breast without skin, each 150 g
2 dessert spoons of vegetable oil
2 tomatoes, cut into cubes
1 dessert sppon of basil, finely chopped

Spring Vegetables:
2 leeks, cut into slices
8 mushrooms, cut into slices
8 Cocktail tomatoes, cut into 4 pieces
2 dessert spoons of vegetable oil
3 dessert spoons of mixed herbs, finely chopped
1 clove of garlic, finely chopped
1/4 l chicken stock
salt, pepper


For the filling cook the potatoes in their skin, then peel and squeeze through the potato press.  Mix in the QIMIQ/sour cream, starch, egg yolk and herbs and work into a smooth dough. 
Season the chicken breasts and fry in oil for around 10 minutes.  Dab the filo pastry sheets with oil and place 2 sheets over each other.  Spread the potato dough over the strudel. Then place on each strudel sheet 2 chicken breasts, add on top the cocktail tomatoes and basil and roll to form a strudel, brush with egg and bake in the preheated oven (200°C) for around 12 minutes.

For the spring vegetables sautee the leek in oil, add the remaining ingredients fry a little and then cover with chicken stock and steam for 5 minutes, add salt and pepper to taste. Cut the strudel into portions and serve on a bed of spring vegetables.