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CHICKEN FILLED PASTRY (with bechamel sauce)

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Ingredients

1 chicken breast
2 x 50 cm diameter of round phyllo pastry
Salt, pepper

For the bechamel sauce:
2 tbsp of butter
1 tbsp of vegetable oil
1 1/2 tbsp of all purpose flour
300 ml of fresh milk
Salt, pepper

To coat:
150 ml of fresh milk+75 ml of vegetable oil mixture
Bread crumbs

Preparation

1- For the filling; combine 1 cooked and shredded chicken breast with bechamel sauce, salt and pepper.
2- For the bechamel sauce recipe, you can click the link. https://youtu.be/8EVfNaPsGP8
3- Place 1 of the round phyllo pastry on the kitchen counter and brush half of the pastry with the mixture of 150 ml of fresh milk and 75 ml of vegetable oil.
4- Fold the other half over the wet half and brush with the mixture on top.
5- Cut the semicircle into 6 pieces.
6- Put about 1 tbsp filling on the long edge of the pieces, fold the ends inwards and roll.
7- Dip the rolls into the remaining milk-oil mixture then coat with breadcrumbs and place them on a parchment lined ovenware.
8- Bake at 190 °C until golden brown.
9- Enjoy!

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