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Bechamel Sauce

Yields 1 cup (the ingredients should be doubled for 6 pastry shells)

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

1¼ cups whole milk, heated

Kosher salt and freshly ground black pepper


1 cup of finely chopped carrots 

1/2 a bag of frozen small peas

1/2 cup of sautéed button mushrooms in butter

Option - 1 cup of cooked diced chicken can be added


One package of puff pastry shells

Bake according to the directions on the box


1. Par-cook the finely diced carrots, frozen peas, and sautéed mushrooms.  Set aside.                                  

2. Warm the milk on low heat until little bubbles form at the edges; remove from heat.                   

3. Melt 2 Tbsp—unsalted butter in a saucepan over medium heat. Stir in 2 Tbsp. all-purpose flour and cook, stirring constantly, until the paste cooks and bubbles a bit (do not let it brown), about 2 minutes. Slowly add 1¼ cups whole milk, heated, whisking to incorporate. Bring it to a boil, stirring constantly, as the sauce thickens. Season with salt and pepper and add nutmeg. Reduce to low heat, and add your par-cooked diced carrots, peas, and sautéed mushrooms. If necessary add milk to keep the sauce from thickening.

4. Fill the pastry and enjoy!

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