386 – Creamy Chicken Tarts & Crepes / فطائر الدجاج
- 2 cups (475 ml) milk
- 2 tablespoons (30 grams) butter
- 2 tablespoons all-purpose flour
- Fresh nutmeg (grated) + salt
- 3 chicken breasts
- A handful of raw walnuts (chopped)
- Puff pastry
- Grated cheese
- Chopped fresh cilantro
- Salt and pepper (to taste)
- Olive oil
MAKING BECHAMEL SAUCE
1- On medium heat, melt 2 tablespoons of butter in a saucepan then add 2 tablespoons of all-purpose flour. Mix well using a whisk and cook on medium heat until the mixture starts bubbling. At this point, add 2 cups of milk. So here is the secret of béchamel sauce, basically keep stirring the whole time!
2- Once you add the milk, cook the mixture on medium heat and keep stirring until the milk reaches a boiling point. After the milk reaches a boiling point, watch your timer, and continue cooking the sauce for 5 minutes. Remember, stir constantly.
3- You will notice that the sauce will become thick and since you have been stirring all the time, the sauce will be smooth!
4- Place the béchamel sauce in a bowl and season with freshly grated nutmeg and salt.
1- Cut the chicken breasts into bite-size pieces
2- Drizzle olive oil on a flat pan and heat on medium heat. Place the chicken pieces in the pan, season with salt and pepper, and cook for a few minutes until done.
3- Place the chicken in a bowl, add the chopped walnuts, and the a little bit of bechamel sauce. Mix well.
4- Remove the chicken and the walnuts from the bit of sauce and reserve.
5- Take the sauce with the chicken juices and mix it with the remaining bechamel sauce.
CREPE CHICKEN GRATIN
1- Prepare the crepes
2- Place some of the chicken filling in each crepe and roll
3- Place the rolled crepes in a baking pan. Cover with the bechamel + chicken sauce (mixed)
4- Top with grated cheese
5- Bake in preheated oven at 360 F / 180 C until the cheese has melted and the top gets a nice golden brown color
CREAMY CHICKEN TARTS
1- Lightly flour your working space, the top of the puff pastry, and your rolling pin. Roll out the puff pastry.
2- Place the circles of the pastry in the small tart shells
3- Gently press in the center and sides of the pastry so it takes the shape of the muffin wholes. If the excess pastry is sticky, wrap with a plastic sheet and chill in the fridge for 30 minutes before rolling it again.
4- Poke the pastry base with a fork multiple times, then line the pastries with baking cups, and place a bunch of beans in the cups. We are adding weight on the puff pastry base so that is does not puff and stays flat.
5- Place the pastry cups in the fridge for 15 minutes before baking them in a preheated oven at 400 F / 200 C for around 20 minutes.
6- Fill with the chicken filling and top with chopped cilantro