Name: Chicken and pea pouches with béchamel
Prep time: 25 min
Cook time: 25 min
Yield: For 8 pouches
Ingredients: 25 grams butter; 25 grams all-purpose flour; 300 grams whole milk; ⅓ tbsp ground nutmeg; Salt/Pepper; 300 grams boneless chicken thighs; 2 tbsp olive oil; 1 onion; 1 clove garlic; 100 grams peas; Salt/Pepper; 50 grams Parmesan cheese; ¼ package of filo pastry; 50 ml unsalted butter; 40 grams Parmesan cheese

Chicken and pea pouches with béchamel

Servings

For 8 pouches

Preperation

25 minutes

Cooking

25 minutes

Waiting

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.