Chicken pie

500 g cooked chicken (shredded) 1 onion, finely chopped 2 tbsp olive oil 1 carrot, grated 150 g frozen peas 2-3 Florina peppers, diced 2 sheets of puff pastry 1 egg (for brushing) 2 tbsp sesame seeds

For the béchamel sauce:

50 g butter 50 g flour 500 ml milk 1 egg 100 g kefalotyri cheese (or Parmesan) Nutmeg Salt pepper

Shred the cooked chicken, removing any bones or skin.

Heat the olive oil in a pan and sauté the onion, carrot, peas, and peppers for 5-6 minutes. Add the chicken, season with salt & pepper, and let cool.

In a saucepan, melt the butter, add the flour, and stir continuously. Gradually add the milk while whisking until thickened. Remove from heat, add the egg, cheese, nutmeg, salt, and pepper, and mix well.

Combine the chicken mixture with the béchamel sauce.

Lightly grease a 28x36cm baking dish. Lay one puff pastry sheet in the dish, spread the filling evenly, and cover with the second sheet.

Brush with beaten egg, sprinkle with sesame seeds, and bake at 180°C (350°F) for 30-35 minutes until golden brown.