Ingredients
- 2 tbsp butter
- 1 tbsp oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 400 g chicken breast, cut into small cubes
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp dried thyme or oregano
- Salt to taste
- 2 tbsp flour
- 1 cup Baladna Full Fat Milk
- ½ cup Baladna Cream Cheese
- ½ cup grated Baladna Cheddar Cheese
- 1 pack puff pastry sheets
- 1 egg, beaten (for brushing)
How it's made!
Heat butter and oil in a pan over medium heat.
Add chopped onion and cook until soft and lightly golden.
Add garlic and cook for 30 seconds.
Add chicken cubes and cook until sealed and lightly browned.
Season with paprika, black pepper, herbs, and salt.
Add mixed vegetables and cook for 3 to 4 minutes.
Sprinkle flour over the chicken mixture and stir well for 1 minute.
Gradually add Baladna Full Fat Milk while stirring to avoid lumps.
Cook until the sauce thickens.
Add Baladna Cream Cheese and mix until fully melted and smooth.
Remove from heat and stir in Baladna Cheddar Cheese.
Let the filling cool slightly.
Preheat the oven to 180°C.
Line a baking dish with puff pastry.
Fill with the chicken mixture and spread evenly.
Cover with another pastry sheet and seal the edges.
Brush the top with beaten egg.
Bake for 25 to 30 minutes until golden and crisp.
Allow to rest for 5 minutes before slicing.
Baladna Full Fat Milk gives the sauce a smooth, comforting texture ideal for Iftar dishes.
Mixing Baladna Cream Cheese with Cheddar creates a rich filling without overpowering the chicken.
Letting the filling cool slightly before baking prevents a soggy pastry base.
Prepare the filling:
Make the creamy sauce:
Assemble the pie:
Bake:
Tips:
More Fresh Recipes
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.
Honey Citrus Mint Tea Jelly
In a small bowl, sprinkle gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes.warm Baladna Peach Ice Tea slightly in a saucepan without boiling. Add honey and stir until dissolved.Add the bloomed gelatin to the warm tea and stir until fully dissolved. Remove from heat.Stir in lemon juice, orange zest, and chopped mint leaves. Pour into serving cups.Refrigerate for at least 2 hours or until fully set. Garnish with fresh mint leaves and citrus slices before serving.TipsAvoid boiling the tea to maintain a clear and smooth jelly texture.Baladna Peach Ice Tea adds a gentle fruity sweetness that pairs beautifully with citrus and mint.For cleaner unmolding, lightly grease the molds before pouring the mixture.