Creamy Chicken Tarts & Crepes /فطائر الدجاج - CookingWithAlia

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  • 2 cups (475 ml) milk
  • 2 tablespoons (30 grams) butter
  • 2 tablespoons all-purpose flour
  • Fresh nutmeg (grated) + salt


  • 3 chicken breasts
  • A handful of raw walnuts (chopped)
  • Puff pastry
  • Crepes
  • Grated cheese
  • Chopped fresh cilantro
  • Salt and pepper (to taste)
  • Olive oil



  1.  On medium heat, melt 2 tablespoons of butter in a saucepan then add 2 tablespoons of all-purpose flour. Mix well using a whisk and cook on medium heat until the mixture starts bubbling. At this point, add 2 cups of milk. So here is the secret of béchamel sauce, basically, keep stirring the whole time!
  2.  Once you add the milk, cook the mixture on medium heat and keep stirring until the milk reaches a boiling point. After the milk reaches a boiling point, watch your timer, and continue cooking the sauce for 5 minutes. Remember, stir constantly.
  3.  You will notice that the sauce will become thick and since you have been stirring all the time, the sauce will be smooth!
  4.  Place the béchamel sauce in a bowl and season with freshly grated nutmeg and salt.


  1. 1- Cut the chicken breasts into bite-size pieces
  2. 2- Drizzle olive oil on a flat pan and heat on medium heat. Place the chicken pieces in the pan, season with salt and pepper, and cook for a few minutes until done.
  3. 3- Place the chicken in a bowl, add the chopped walnuts, and then a little bit of bechamel sauce. Mix well.
  4. 4- Remove the chicken and the walnuts from the bit of sauce and reserve.
  5. 5- Take the sauce with the chicken juices and mix it with the remaining bechamel sauce.


  1.  Prepare the crepes
  2.  Place some of the chicken fillings in each crepe and roll
  3.  Place the rolled crepes in a baking pan. Cover with the bechamel + chicken sauce (mixed)
  4.  Top with grated cheese
  5.  Bake in a preheated oven at 360 F / 180 C until the cheese has melted and the top gets a nice golden brown color


  1.  Lightly flour your working space, the top of the puff pastry, and your rolling pin. Roll out the puff pastry.
  2.  Place the circles of the pastry in the small tart shells
  3.  Gently press in the center and sides of the pastry so it takes the shape of the muffin holes. If the excess pastry is sticky, wrap with a plastic sheet and chill in the fridge for 30 minutes before rolling it again.
  4.  Poke the pastry base with a fork multiple times, then line the pastries with baking cups, and place a bunch of beans in the cups. We are adding weight on the puff pastry base so that does not puff and stays flat.
  5.  Place the pastry cups in the fridge for 15 minutes before baking them in a preheated oven at 400 F / 200 C for around 20 minutes.
  6.  Fill with the chicken filling and top with chopped cilantro



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