Sufra Dayma: Chicken, Sausage, and Mushroom Squares By Moushira Abdel-Malek Serves 4 (makes 8) Ingredients: 750 gms chicken fillets (cubed) 200 gms button mushrooms (wiped and sliced) 100 gms sausage (thinly sliced) squares 16 sheets ready-rolled puff pastry squares (almost thawed) 1 onion (thinly sliced) 2 tbsp plain flour � cup milk 1 egg (lightly beaten with a dash of pepper) 20 gms butter 1 tbsp olive oil Salt + pepper + grated nutmeg Method: Heat a large frying pan over medium-high heat. Add oil and butter. Add chicken and cook for 8-10 minutes, stirring, until browned. Add mushrooms, onion and sausage. Stir and cook for a further 3-4 minutes or until mushrooms are just softened. Sprinkle over flour, stirring constantly until well combined. Remove from heat. Slowly pour milk, stirring. Return to heat. Cook stirring until sauce comes to the boil. Season and remove from heat. Set aside to cool completely. Preheat oven to 200 degrees. Grease a baking non-stick tray. Place 8 sheets onto prepared tray. Spoon chicken mixture over squares, leaving a one cm. border around edges. Place remaining pastry squares over chicken mixture. Using a fork, gently press edges of pastry together to seal. Brush tops with egg. Bake for 25 minutes, or until goldened. Remove from oven and allow to set, then serve. N.B.: you can substitute sausage with any kind of cold cuts you desire.
