Christina Christofi
October 4, 2024
Delicious puffs with béchamel, peas, and chicken. For this recipe, Charalambides Christis fresh milk full fat and chrysi zymi pastry were used.
Prep Time
25
mins
Cook Time
25
mins
Serves
3
Ingredients
For the béchamel:
- 25 g. butter
- 25 g. all-purpose flour
- 300 ml whole milk
- 1/3 tsp grated nutmeg
- Salt and pepper, to taste
For the chicken filling:
- 300 g boneless chicken thighs, cubed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 100 g. peas
- Salt and pepper, to taste
- 50 g grated parmesan
For asse.mbly:
- 1/4 packet of Chrysi Zymi Puff Pastry (or about 4-5 sheets)
- 50 ml unsalted butter, melted
- 40 g. grated parmesan
Instructions
For the béchamel:
- Heat the milk in a saucepan until warm, then remove from heat.
- melt the butter over medium heat in a separate saucepan, then whisk in the flour. Cook for 1-2 minutes until lightly golden.
- Gradually add the warm milk, whisking constantly to avoid lumps. Continue stirring until the béchamel thickens. Season with nutmeg, salt, and pepper. Set aside.
For the chicken filling:
- Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, cooking until softened.
- Increase the heat and add the cubed chicken thighs. Cook until the chicken is browned and cooked through.
- Stir in the peas, cook for 1-2 minutes, then remove from heat.
- Combine the chicken mixture with the prepared béchamel and mix in the grated parmesan. Let the mixture cool slightly.
For assembly:
- Preheat the oven to 170°C (340°F).
- Cut the puff pastry sheets into 12 cm squares.
- Layer the first puff pastry square into a cupcake pan, pressing it into the form. Brush with melted butter. Repeat with 5 more squares, layering them on top of each other, buttering between each layer.
- Spoon the chicken filling into each puff, and sprinkle the top with grated parmesan.
- Bake for 25 minutes or until the pastry is golden and crispy.
