Canelons (Andorran Cannelloni with Roast Meat Filling)
In short: Pasta tubes stuffed with a slow-cooked meat filling, covered with béchamel and cheese, and baked until golden, the Boxing Day tradition. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 1 h 5 min
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 690 kcal
Canelons are the Andorran and Catalan way of using up the Christmas roast. On 26 December, Sant Esteve, families chop leftover meat, bind it with a little sauce, roll it in pasta sheets and bake the tubes under béchamel and cheese. This version uses a fresh pork and beef filling, so you can make it any time of year. The filling is cooked until deep and savory, with a little nutmeg and wine, and the béchamel is smooth and light.
Instructions
- Heat the oil in a large skillet over medium heat. Cook the onion for 8 minutes until soft, then add the garlic for 1 minute.
- Add the ground pork and beef. Cook over medium-high heat for 10 minutes, breaking up the meat, until browned and no liquid is left.
- Pour in the wine and let it bubble for 2 minutes. Stir in the tomato sauce, nutmeg, salt, pepper and bay leaf, then simmer gently for 15 minutes. Remove the bay leaf and cool the filling slightly. Blend briefly with a stick blender for a finer texture, if you like.
- Cook the pasta tubes or sheets in boiling salted water for 3 to 5 minutes until just flexible. Drain, rinse and lay them out on a clean towel.
- Make the béchamel. Melt the butter in a saucepan, whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer, stirring, for 6 to 8 minutes until thick and smooth. Season with the salt and nutmeg.
- Stir 5 tablespoons of béchamel into the meat filling to bind it.
- Heat the oven to 200°C (400°F). Spread a thin layer of béchamel in a large baking dish, about 25 x 35 cm (10 x 14 in).
- Fill each pasta tube or sheet with about 2 tablespoons of filling and roll up. Arrange the canelons seam side down in the dish, snug together.
- Cover with the remaining béchamel, sprinkle with the cheese and dot with the butter.
- Bake for 25 to 30 minutes until bubbling and golden brown, with the filling at least 71°C (160°F). Rest for 10 minutes before serving.
Tips
- To use up Christmas roast meats, chop 600 g (1.3 lb) of cooked leftover pork, chicken or beef finely, fry it with the onion and bind it with béchamel, skipping the browning steps.
- Make a double batch and freeze the unbaked, covered canelons for up to 2 months. Bake from frozen at 180°C (350°F) for about 50 minutes.
Questions and answers
Why are canelons eaten on 26 December?
On Sant Esteve (St. Stephen's Day), families in Catalonia and Andorra turn the leftover Christmas roast into canelons. The tradition is still very popular.
Can I make canelons ahead of time?
Yes. Assemble them up to a day ahead, cover and refrigerate, then bake for about 35 minutes. They also freeze well.
Do I need to pre-cook dried cannelloni tubes?
Not if you use a loose béchamel and bake them covered, but a short 3 to 5 minute boil makes them easier to fill and makes sure they cook through.
How long does it take to make Canelons (Andorran Cannelloni with Roast Meat Filling)?
About 2 h 5 min in total: 1 h of preparation and 1 h 5 min of cooking.
How many calories are in Canelons (Andorran Cannelloni with Roast Meat Filling)?
About 690 kcal per serving, with 38 g of protein, 48 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 48 g |
| Fat | 39 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
