Deep FRIEDay –Béchamel Bags with chicken and mushrooms!

Hey world….it’s been a horrible day!!! My 5 months old laptop crashed (the one, we call by a fruit’s name) Argh! How much I paid for that piece of metal….Now, I have to wait till Sunday to send it off to the service center…..Lost all my recent food photos L coz I didnt back up since 2 weeks! But, then since its fried-day today and a few pics(not the best of them!!) from this post were safe in my inbox, you get a post from me…..and of course, thanks to Aj for his laptop.

Well, having vented my anger….here’s what I did today to satisfy the craving of a Friday-fried-food-freak J . Imagine a spoonful of gooey buttery oozing béchamel with chicken, red peppers and roasted mushrooms….all I did was scoop them wrap them and fry them….lol…yes, I fried béchamel….and its soooooo good….absolute sinful pleasure!!

I had done a demo of how to wrap it up but lost all that in the computer crash….all I managed to get was these few photos….if I make them again soon, I’ll update the pictures for how-to-make-bags!

Ingredients(Makes- 8 to 10)

For wraps:

Flour- 1½ cup

Baking soda- 1 pinch

Salt – ¼ tsp

About 3 tbsp Water to make dough

For filling:

Chicken breast- ½ boiled and chopped finely

Red bell pepper- quarter piece without seeds- chopped finely

Button mushrooms-halved and 6 sliced very thinly

Chicken stock- 1 tbsp

Oil – 1 tbsp

MJ’s secret Béchamel sauce J

Milk- 1/3 of a cup at room temperature

Flour-  1½ tbsp

Butter – 1/3 stick

Cream cheese- 1 tbsp

Cream – 1tsp

Pepper- 1 pinch

Scallions aka spring onion- to tie around bags.

Oil for deep frying

Method:

1.      Combine and stir dry ingredients for wrap. Then make dough by adding water, add more than listed if the dough it too tough. Divide into 8 or 10 equal portions and set aside, depending on how small you wish to make them. Set aside to activate gluten.

2.      Heat oil in a pan.

3.      Sauté mushrooms till golden brown in color.

4.      Add bell pepper, sauté for 1min.

5.      Mix in chicken and on a high heat add the stock and stir continuously till water content is fully gone.

6.      Now heat a sauce pan to low heat. Add butter and let it melt. Don’t burn it.

7.      Now add the flour and sauté till its cooked. But don’t let it change color.

8.      Once that is done, add the milk , whisking to avoid the flour from forming lumps.

9.      When the milk heats thru, add cheese and cream. Stir to combine.

10.  Add pepper. Note that the texture of the sauce should be a little thicker than your regular sauces.

11.  Remove from heat, mix the sauce and filling. Let it cool down to room temperature.

12.  Now use a rolling pin and make circles of about 4.5cm in diameter.

13.  Add about half tbsp filling.

14.  Use your hands to make a bag shape. Hold the neck, twist gently and press to seal the filling inside. (how I wish I could show you the pictures L)

15.  Tie a scallion leaf gently around the neck. Don’t try to pull it, they break very fast. So just tie it loosely.

16.  Heat oil in a deep pan to high.

17.  Fry bag till golden brown on either sides and indulge hot hot J

Cheers!!

Mj

Pin It