Lumaconi stuffed with meat and pâté. The best way to use leftovers at Christmas

These Lumaconi stuffed with meat and pâté are a perfect way to use up leftovers at Christmas. And we can fill them with whatever we have in the refrigerator, be it meat, fish or even vegetables. The magic will be done by the pasta and of course the bechamel sauce

Ingredients

400 g of mushrooms @María

For the filling

1 sirloin or whatever meat, vegetables or fish you have left over
a piece of pâté or fopie gras that you have left in the refrigerator
70 ml brandy, cognac or sweet wine
1 jar of truffles (if you have them)
salt and black pepper

For the bechamel

2 tablespoons flour
70 fg of butter
1 litre of milk
salt
1 1/2 tsp nutmeg
1/2 tsp freshly ground black pepper
1 tsp of salt

Directions

We grind the meat and add the pâté, cognac and truffles. We grind. Season with salt and pepper to taste and transfer to a pastry bag. We reserve

We cook the pasta for 14 minutes. When this time has passed, we transfer it to a bowl with cold water to cut the coscón and set aside.

While we cook the pasta, we prepare a bechamel by browning the flour in the butter. When a few minutes have passed, we begin to add the milk (never cold to avoid lumps) and let it cook for a total of 20 minutes. Add the spices and bring to a light boil. We adjust the salt if necessary.

We fill the lumaconi with the meat farce. We place it in a mold with béchamel on the base and cover with the rest of the béchamel. We put a little grated cheese on top and put it in the oven until it is golden brown on top. We serve very hot.

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