Al-Qalam 
Recipe by: Tiffany Azure, Le Crème de la Crumb
Ingredients (serves 6)
- 2 sheets ready-rolled puff pastry (thawed)
- 4 strips macon, cooked until crisp and chopped
- 225 g sliced mushrooms
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 3 cups shredded or diced cooked chicken
- 1 cup medium or sharp cheddar cheese (shredded)
For the creamy sauce:
- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon cracked black pepper
To finish:
- 1 egg, beaten (for egg-wash)
Method
- Preheat oven to 200 °C.
- Grease a round pie dish and line it with one sheet of puff pastry.
- Make the creamy sauce:
- Melt butter in a saucepan over medium-high heat.
- Stir in flour and cook for about a minute.
- Gradually whisk in chicken broth and milk until smooth and thickened.
- Season with garlic powder, salt, and pepper. Remove from heat.
- Prepare the filling:
- In a large pan, melt 2 tablespoons of butter.
- Add mushrooms and garlic, sauté for 2–3 minutes until fragrant.
- Stir in macon and chicken, then pour in the creamy sauce.
- Add the shredded cheese and mix well until melted and combined.
- Assemble the pie:
- Spoon filling into the prepared pastry dish.
- Cover with the second pastry sheet, seal edges, and trim excess pastry.
- Brush the top with beaten egg and lightly score for decoration if desired.
- Bake for 25–30 minutes, until the pastry is golden and crisp.
- Allow to cool slightly before slicing and serving.
Serving Suggestions
Serve warm with a green salad, roasted vegetables, or creamy mashed potatoes.
Leftovers reheat beautifully for lunch the next day.
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