How to make
Making the Bechamel sauce:
Heat the oil and butter, add the flour and stir. Then, subsequently add the milk and water. Salt it.
For the filling:
Saute the onions, mushrooms and carrots (the onions and carrots need to be coarsely grated, the mushrooms chopped). Boil the chicken legs and debone them. Add them to the sauteed vegetables, add a little oil and season with salt and black pepper.
Put 2 phyllo pastry sheets in each bowl. The edges need to spill out of the container. Place the filling inside and add pieces of processed cheese. Cover with the phyllo pastry sheet edges that spill out and form a ball.
After you've made all of the balls this way, put them in an oiled oven dish, with the opening facing inward so the filling doesn't spill out, and pour the Bechamel sauce over them. Grate the cheese on top. Bake at about 390°F (200 °C) until ready.
