Fustany Team 
Ramadan Iftar Menu: Day 24
Broccoli Soup + Chicken Pie + Raspberry Pie
The Soup
You can find the recipe for the broccoli soup right here.
Main Dish
Chicken Pie Recipe
What you will need:
1 pack of puff pastry
1/2 kilo of cooked chicken breasts
1 cup of corn (cooked)
1 cup of olives
Salt and pepper
1 tbsp of olive oil
1 cup of béchamel
3 tbsp of butter
1/2 cup of heavy cream
1 tbsp of flour
1 cup of milk
Assortment of cheeses (cheddar, mozzarella, etc.)
Steps:
1. Preheat the oven to 320 degrees.
2. Place the pie crust (puff pastry) in a pie dish and bake that crust in the oven for just five minutes.
3. Dice the chicken and slice up the olives into halves.
4. Mix the chicken, salt, pepper, olives, corn and béchamel.
5. Add the mixture you just made to the pie crust in the dish.
6. Using another piece of pie crust, cover the the top layer of the dish fully.
7. Place in the oven for 25-30 minutes, and check from time to time to make sure the crust doesn't become too brown.
8. Leave the pie to cool down for a few minutes before you cut it.
How to make the béchamel:
1. Melt the the butter with the flour thoroughly until it gives off a yellow color then remove from the stove.
2. Start pouring the heavy cream on to the flour while stirring, using a whisk to avoid any clumps. Keep mixing for 5-7 minutes.
3. Put the sauce pan back on the stove and star adding the milk, while stirring, until you feel the béchamel has become heavy and creamy.
4. Add a tea spoon of salt and a pinch of pepper and stir once more.
5. Keep stirring and add 3 tablespoons of shredded cheese.
6. Continue to stir and you can add extra milk if you feel the béchamel has gotten too heavy. Once bubbles begin to appear in bowl, your béchamel is done.
Dessert
Raspberry Pie
What you will need:
1 can of preserved raspberries
1 pack of puff pastry
1 tsp of sugar
4 tsp of butter
Steps:
1. Preheat the oven to 320 degrees.
2. Mix the raspberries and sugar together in a bowl.
3. Place the pie crust in a pie dish and butter up the surface and the edges.
4. Add the raspberry mixture into the pie crust.
5. Add the top crust on top of the raspberry mixture and seal properly from the sides.
6. Bake in the over for 30-35 minutes, until crust is golden and the filling is bubbly.
7. Leave the pie to cool down before serving.
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