Chicken and pea pouches with béchamel

Heat the milk in a small saucepan, then remove from the heat.

In a separate saucepan, add the flour and butter over medium heat, stirring until it turns a light golden color.

Gradually add the warm milk, whisking continuously to avoid lumps. Finally, add the nutmeg, salt, and pepper.

Place a pan over medium heat.

Finely chop the onion and garlic, add them to the pan, and cook until softened.

Increase the heat to high.

Cut the chicken thighs into cubes and add them to the pan.

When the chicken is cooked, add the peas and parsley.

Remove from the heat, mix in the béchamel, and grate the Parmesan into the mixture. Let the filling cool.

Cut the filo pastry sheets into squares of about 12 cm.

Place the first sheet in a cupcake tin, brush it generously with butter, add a second sheet on top, and press down to shape it into the cupcake mold. Repeat with 6 sheets.

Fill with the chicken mixture and sprinkle Parmesan on top.

Bake at 170°C for 25 minutes until golden brown.

Chicken and pea pouches with béchamel

Servings

Preperation

Cooking

Waiting

Béchamel:

For the Chicken:

For Assembly:

See more recipes:

Tomato bruschetta

Steamed mussels

Potato mozzarella bombs

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Chicken and pea pouches with béchamel

Servings

Preperation

Cooking

Waiting

Béchamel:

For the Chicken:

For Assembly:

See more recipes:

Tomato bruschetta

Steamed mussels

Potato mozzarella bombs

Feta parcels with honey, Thyme & rose petals

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