Kunafa Bechamel Pie

Name: Kunafa Bechamel Pie
Prep time: 5 s
Cook time: 45 s
Total time: 45 s
Yield: 6
Cuisine: Global
Ingredients: 1 Sachet MAGGI® Bechamel Mix; 1 Package Kunafa dough; 3 tablespoons Butter; 1 Medium Onion finely chopped; 2 cubes Maggi® Chicken Bouillon; 1/2 cup water; 1 Medium Chicken breast; 1 cup Mushroom cut into slices; 50 grams Leek cleaned and finely chopped; 3 cups Low fat milk; 2 tablespoons Olive Oil; 1/2 cup Mozzarella cheese

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Easy

•

45 Min

Ingredients

6 Servings

MAGGI® Bechamel Mix

1 Sachet

Vermicelli

1 Package

Butter, melted

3 tbsp

Onions, finely chopped

1 Medium

Maggi® Chicken Bouillon

2 cubes

water

0.5 cup

Skinned chicken breast

1 Medium

Mushroom, cut into slices

1 cup

Shallots, chopped finely

50 g

Skimmed milk

3 cups

Olive Oil

2 tbsp

Mozzarella cheese

0.5 cup

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

74.76 g

Energy

485.17 kcal

Fats

15.5 g

Protein

12.51 g

Nutrition Table Footer

Recipe steps

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Preheat oven to 180 degrees C and place oven rack in the middle position.

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In a large bowl, mix the kunafa with melted butter and place it into a pie mold.

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Bake it in 180 degrees C preheated oven for 10 minutes until slightly golden.

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Meanwhile in a medium pan, heat olive oil and sauté onions until soft and add chicken, water and MAGGI® Chicken Stock and sauté until fully cooked.

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Add the mushrooms, leeks and stir.

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In a saucepan, combine skimmed milk and MAGGI® Béchamel Mix, bring to a boil and allow to simmer until slightly thick. Remove from heat and set aside.

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Place the chicken mixture over the kunafa crust.

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Pour the béchamel sauce over the top. Also mix some béchamel with mozzarella cheese and pour on top, bake in a preheated oven at 1800C for 20 minutes or until kun

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Kunafa Bechamel Pie

Nutritional facts per serving

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Kunafa Bechamel Pie

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