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Chicken, Bechamel & Sweetcorn Filled Traditional Borek

If you're not a sweetcorn fan, you can swap it to mushrooms, or completely omit them from the recipe.
Course Appetizer
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Author ThrifDeeDubai


  • 1 Lb of Minced Chicken
  • 1 Onion chopped
  • 2 Cloves Garlic minced
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Salt
  • 1 TBSP Oil
  • Handful Fresh Parsley Or Coriander chopped
  • 1 Can Sweetcorn drained
  • 1 pack of Phyllo/Dioul dough sheets cut in half
  • 1 Egg beaten
  • 1/2 Pack of Butter not margerine
  • Pinch Salt
  • Pinch Pepper
  • 2 TBSP All Purpose Flour
  • 1 Cup of Milk
  • 6 Laughing Cow Cheese Triangles
  • 1 Tsp Mustard optional
  • 1 Handful Coriander/Parsley


  1. In a non stick pan, lightly fry the chicken mince in a little oil
  2. Add Onions & Garlic & keep stirring until incorporated
  3. Add Salt & Pepper & Sweetcoorn
  4. Once cooked add Coriander/Parsley stir in and take off the heat to cool down
  5. For The Bechamel Sauce -
  6. In a non stick pan melt the butter & add the flour, use a whisk & stir until they come together
  7. slowly add in milk while whisking stir well until all mixed in
  8. Continuously whisk so the sauce does not get lumpy it will be runny for a little while but DON'T stop whisking!
  9. Add Salt & Pepper
  10. At this point add the Cheese triangles & mix in, now you can add the Mustard if using
  11. Stir until smooth & thickened
  12. Add sauce to chicken & mix together & allow to cool to room temperature
  13. Once cooled wrap your boreks & use the beaten egg to stick them together & lightly fry

Recipe Notes

The butter in the Bechamel can make these Borek feel more oily, so baking these would work for those of you who want to try & keep it healthier, but they do taste the BEST when fried! ;)

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