1. Saute garlic, celery, leeks and onion, add red wine and the minced chicken.
2. Add fresh cream, olives, colour peppers and half of the chopped pista.
3. Make a roll with this mixture and roll the remaining pista over it.
4. Wrap it with cling foil and silver foil poach it in the boiling water for atleast 30 minutes.
5. Remove once done and refrigerate till cold and set properly.
6. Remove the foil and slice it, serve cold with red pepper coulis

Serves:4