Chicken and turkey
This comforting English pastry pie combines leftover chicken from a previous meal with a creamy mushroom sauce and is topped with puff pastry. It can be served cold and packed for lunch or enjoyed as a late-night snack.
Melt the butter in a pot. Add the onion, carrot, and mushrooms and sauté for 10 minutes, until soft.
Add the flour and cook for 1 minute. Gradually add the milk and chicken stock, stirring until you have a smooth, thick sauce.
Stir in the shredded leftover chicken, salt, and black pepper. Remove from the heat and transfer to a baking dish.
Lay the phyllo dough over the baking dish and press it around the edges to seal. Brush the top with egg yolk.
Bake in an oven preheated to 200°C / 390°F for 30 minutes, until golden on top.
Add the milk a little at a time when making the sauce, or it may become lumpy. Contains gluten (flour and pastry), dairy (butter and milk), and egg.
Artan bayramlık tavuğu bu şekilde değerlendirmek harika bir fikirdi, hamur işi kısmı da inanılmaz çıtır oldu.
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