A classic French puff pastry filled with a creamy béchamel sauce spiced with an Algerian twist. These puff pastries make an amazing addition to any table but be careful as these are very rich in ingredients. It’s easy to eat one to many of these.
- 6 puff pastry shells (premade)
- 1/2 pound minced beef
- 1 cup milk
- 1/2 cup flour
- 4 ounces cubed cheese (I use smoked gouda but any cheese is fine)
- 4 ounces diced mushrooms
- 4 tablespoons smen (clarified butter but pure butter can be substituted)
- 1/2 teaspoon cumin
- salt and pepper to taste
- parsley to garnish
- In a large pan melt smen/butter over medium-low heat, making sure to not burn it.
- Slowly sprinkle flour and whisk rapidly, creating a heavy sauce texture.
- Add milk and continue to whisk. Then add cheese to melt.
- In another pan brown beef and mushrooms.
- Season with cumin, salt and pepper.
- Drain oil from beef.
- Once the cheese has melted into a “béchamel” sauce like texture pour over beef and set aside.
- Bake puff pastry shells.
- Remove tops from shells and fill with beef/cheese mixture.
- Garnish with parsley and serve.