Portion: Family
Components
For the base
- 2 packets of crust sheet (450 gr.)
To spread the leaves
- 100 gr. butter, melted
- 100 ml of olive oil
For stuffing
- 1000 gr. boiled and peeled chicken
- 500 gr. mushrooms, sliced
- 100 ml white wine
- 2 large dried onions, cut into slices
- 2 and others olive oil
- 1 tbsp. sweet paprika
- 1 pinch of nutmeg
- 1 cinnamon sticks
- Pepper
For the béchamel
- 1 liter of fresh milk, lukewarm
- 50 gr. sunflower oil
- 100 g flour for all uses
- 2 eggs, beaten
- 300 gr. halloumi, cut into cubes
- 300 gr. various cheeses, grated
- 1 pinch of nutmeg
Execution method
For stuffing
- Put a pan on high heat to burn and add 2 tbsp. olive oil.
- Add the onion, mushrooms to the pan and stir.
- Then add the chicken, paprika, cinnamon, pepper and nutmeg, stir and wait for 10 minutes until our vegetables are soft.
- Then quench with white wine and wait for the alcohol to evaporate completely.
- When the alcohol has evaporated, remove the pan from the heat and set aside.
For the bechamel
- Melt the sunflower oil in a saucepan but without burning it. Add the flour and mix well with a wooden spoon.
- When the butter melts, slowly add all the milk and stir with a whisk over medium heat until the cream sets.
- After it sets, remove from the heat, add the nutmeg and leave the cream to cool for 10 minutes.
- Once it cools down a bit, add the eggs, stirring with a whisk until they are homogenous in the cream.
- Finally, add the halloumi, cheese and chicken mixture, mix with a spatula and set aside.
For assembling the pie
- Preheat the oven to 180 ° C in air.
- Take a pan and with a brush spread it well with the mixture of olive oil and butter.
- Spread the first sheet whole on the bottom of the pan and sprinkle with butter and olive oil without touching the brush on the sheet.
- Put half of the remaining leaves of the package on top, smearing butter and olive oil in between.
- Spread the filling in the pan over the leaves.
- Turn the protruding leaves inwards (on the filling) and spread them on top, smearing the remaining leaves again with butter in between.
- Turn the sides inwards a little to make the pie crust.
- Put as much butter as is left on our sides and on the entire surface of the pie.
- Cut the pie into pieces and sprinkle with sesame seeds (If we find it difficult to cut the pie, put it in the fridge for 10 minutes to cool).
- Bake the chicken pie for about 45-50 minutes until the surface is well browned.
- When it is ready, remove from the oven, leave to cool for 10 minutes and cut.
Famagusta.News / The Fella Twins