Sufra Dayma: Veal Emincée in White Sauce By Moushira Abdel-Malek Serves 8 -10 Ingredients: 500 gms breast chicken fillets (cubed) 2 x 500 gm sheets puff pastry 1 onion (finely chopped) 5 garlic coves (sliced) 200 gms green peas (fresh or frozen) 200 gms carrots (finely chopped) 1 cup thick béchamel sauce 1 can cream of chicken soup 1/2 cup chicken stock 1/2 cup mixture of grated yellow cheese + mozarella 1 whole egg + dash of milk (beaten with a dash of black pepper) Salt + pepper + grated nutmeg Method: Heat butter and oil in a large cooking pan. Add chicken pieces in batches. Stir fry each batch to slightly brown. Remove with slotted spatula. Add onion and garlic. Stir until slightly golden. Add peas and carrots. Stir to combine. Bring back chicken. Stir to mix. Season and add chicken stock. Bring to the boil. Cover and leave to cook over low heat, for 10 minutes. Add béchamel sauce and cream soup. Mix to combine and heat through. Add cheese and stir gently to mix away from heat. Lightly grease either a rectangular or round pie dish or non- stick pan of 24-26 cm length or diameter. Place one sheet of pastry and pat by hand to fill base. Pour mixture to generously fill pastry leaving 2 cms around edges empty. Top mixture with second sheet, pressing with fingertips to seal filling between two sheets. Roll edges together and gently make impressions by means of a fork all around pie edges. Brush top with egg and milk mixture. Make several slots by means of a knife on top and bake in a preheated oven of 200 degrees until top is golden. Allow to set for 5 minutes then serve.
