Chicken and Béchamel Pastry Tray

Şule EkşioğluChef

Ingredients

• 12 pieces of pastry dough
  12 pieces
• 2 skinless chicken breasts, diced
  2 breasts
• 3 tablespoons of vegetable oil
  3 tablespoons
• 1 cup of liquid milk
  1 cup
• 1 onion, diced
  1 onion
• 3 tablespoons of flour
  3 tablespoons
• 2 tablespoons of butter
  2 tablespoons
• 1/4 teaspoon of white pepper
  0.3 teaspoon
• 1/4 teaspoon of black pepper
  0.3 teaspoon
• 1 tablespoon of salt
  1 tablespoon

Steps

1. 1

   To prepare the filling, heat the oil in a pan, add the onion and sauté until softened, then add the chicken, season with spices and salt, and fry with the onion until cooked.

   Required Tools:

   Frying Pan

   10 min
2. 2

   To prepare the béchamel, melt the butter in a pot over heat, add the flour and toast well, then gradually add the milk while continuously stirring to avoid lumps.

   Required Tools:

   Pot

   10 min
3. 3

   Season the sauce with white pepper and salt and let it cook until it thickens well.

   5 min
4. 4

   In a tray, layer half of the pastry dough, spread the filling evenly over the dough, then pour the béchamel over the filling.

   5 min
5. 5

   Layer the remaining pastry dough over the tray, then place it in the oven until cooked and the top is golden.

   Required Tools:

   Oven

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags