Ingredients
Chicken1 piece- Pastry dough250 grams
- Peas, boiled100 grams
- Garlic cloves3 pieces
- Chopped parsley100 grams
Egg white1 piece
Liquid milk0.5 cup- Nigella seeds50 grams
- Sesame seeds, for garnish50 grams
Black Pepper1 teaspoon
Nutmeg1 pinch
Salt1 teaspoon
Butter3 tablespoons
Flour3 tablespoons- Liquid milk0.5 liter
Steps
- 1
To prepare the filling, boil the chicken and peas, remove the chicken from the bone, and shred the chicken.
10 minRequired Tools:
Pot - 2
To make the béchamel, melt the butter over heat, add the flour and toast slightly, then add the milk while stirring constantly until you get a thick creamy mixture.
10 minRequired Tools:
Frying Pan - 3
In a bowl, combine the chicken with the peas and one cup of béchamel, then add the parsley, black pepper, nutmeg, and salt, and mix the ingredients together.
5 minRequired Tools:
Mixing Bowl - 4
Grease the work surface with a little oil, and the puff pastry should be slightly cold. Roll out the dough into a rectangle, then divide it lengthwise into three sections with light pressure using a ruler on the dough.
10 minRequired Tools:🍳Rolling Pin - 5
Divide the outer sections horizontally into pieces 2 cm long for each piece, place the filling, take the right piece and cover the filling diagonally, then the left, then the right, and so on.
10 min - 6
Brush the pie with an egg mixed with milk and sprinkle sesame seeds and nigella seeds on top, then place the twisted chicken pie in the oven until it turns golden brown.
10 minRequired Tools:
Baking Sheet
Nutrition Facts
Chickenper 100gEgg whiteper 100gLiquid milkper 100gBlack Pepperper 100gNutmegper 100gSaltper 100gButterper 100gFlourper 100gLiquid milkper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.