Bouchées à la Reine

Delicious and hearty, these puff pastry shells are filled with tuna, shrimp, and mushrooms in a creamy béchamel sauce. Once again, this recipe was passed down to me by my grandmother.
Bouchées à la Reine
Delicious and hearty, these puff pastry shells are filled with tuna, shrimp, and mushrooms in a creamy béchamel sauce. Once again, this recipe was passed down to me by my grandmother.
Steps
- 1
For the béchamel sauce:
- 2
Melt the butter in a saucepan, then add the flour and stir with a wooden spoon until it thickens.
- 3
Gradually pour in the milk, stirring constantly, until you have a slightly thick sauce.
- 4
Season and pour into a mixing bowl.
- 5
For the filling:
- 6
Cut the mushrooms and shrimp into small to medium pieces.
- 7
Add the tuna, mushrooms, and shrimp to the béchamel sauce and mix until well combined.
- 8
Assembly
- 9
Cut the tops off the puff pastry shells and fill them with the mixture.
- 10
Sprinkle with shredded cheese and replace the tops.
- 11
Baking
- 12
Bake the filled puff pastry shells at 350°F (180°C) for 10 to 12 minutes.
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