Puerto Rican Chinese Bouchée à la Reine

Ingredients

In this adaptation, the traditional French Bouchée à la Reine is transformed into a Puerto Rican Chinese delight. The original dish typically includes a creamy filling of chicken, mushrooms, and béchamel sauce, while the Puerto Rican Chinese version incorporates additional ingredients such as shrimp, ginger, garlic, and soy sauce. The flavor profile is enhanced with Puerto Rican spices and Chinese seasonings, giving it a unique twist that combines the best of both cuisines. We alse have the original recipe for Bouchée à la reine, so you can check it out.

• 2 sheets of puff pastry 2 sheets of puff pastry
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 chicken breast, cooked and shredded 1 chicken breast, cooked and shredded
• 1/2 cup (75g) cooked shrimp, peeled and deveined 1/2 cup (75g) cooked shrimp, peeled and deveined
• 1/2 cup (75g) mixed vegetables (carrots, peas, bell peppers), diced 1/2 cup (75g) mixed vegetables (carrots, peas, bell peppers), diced
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 1 teaspoon (5g) garlic, minced 1 teaspoon (5g) garlic, minced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into circles slightly larger than the size of your serving bowls.
3. 3.
   Place the puff pastry circles on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown and puffed.
4. 4.
   In a large skillet, heat the vegetable oil over medium heat.
5. 5.
   Add the ginger and garlic to the skillet and sauté for 1-2 minutes until fragrant.
6. 6.
   Add the mixed vegetables and cook for another 2-3 minutes until slightly tender.
7. 7.
   Pour in the chicken broth and coconut milk, and bring to a simmer.
8. 8.
   Stir in the shredded chicken, cooked shrimp, soy sauce, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld together.
9. 9.
   Remove the skillet from heat and let the filling cool slightly.
10. 10.
    Carefully spoon the filling into the baked puff pastry shells.
11. 11.
    Serve the Puerto Rican Chinese Bouchée à la Reine warm and enjoy!

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed before rolling it out. If using frozen puff pastry, follow the package instructions for thawing.
• Shrimp — If using frozen shrimp, thaw them before cooking. Remove the shells and devein the shrimp before adding them to the dish.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or chili flakes to the filling.
• Experiment with different vegetables such as bok choy or water chestnuts for added texture and flavor.
• Serve the Puerto Rican Chinese Bouchée à la Reine with a side of fried rice or noodles for a complete meal.
• If you prefer a vegetarian version, substitute the chicken and shrimp with tofu or your favorite meat alternative.
• Make sure to seal the edges of the puff pastry well to prevent the filling from leaking during baking.

Serving advice

Serve the Puerto Rican Chinese Bouchée à la Reine as a main course for lunch or dinner. Accompany it with a fresh salad or steamed vegetables to balance the richness of the dish.

Presentation advice

To enhance the presentation, garnish each Bouchée à la Reine with a sprinkle of chopped fresh cilantro or green onions. The vibrant green color will add a pop of freshness to the dish.