Mushroom and Leek Pot Pies

By sidecars

Ingredients

• 1 (8-ounce) sheet thawed frozen puff pastry
• 2 tablespoons unsalted butter
• 1 large leek, halved lengthwise and thinly sliced
• 4 carrots, halved lengthwise and thinly sliced
• 3/4 pound cremini mushrooms, quartered
• 3 tablespoons all-purpose flour
• 1 1/4 cup low-sodium vegetable or mushroom broth
• 2/3 cup frozen peas
• 2 1/2 teaspoons Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon grated nutmeg
• 1 egg beaten with 2 teaspoons water

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

To make top crusts for the pies, place pastry on a parchment-paper-lined baking sheet. Place a ramekin on pastry and trace around it with a knife; repeat until you have 4 circles. Save pastry scraps for another use. Poke circles all over with a fork and refrigerate on the baking sheet.

Preheat the oven to 400°F. Melt butter over medium heat in a large saucepan. Add leek and carrots; cook, stirring frequently, 5 minutes. Add mushrooms and continue to cook until they are softened, about 8 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Slowly stir in broth. Stir in peas, mustard, salt, pepper and nutmeg. Cook until thickened, 3 to 4 minutes. Pour into the ramekins and cover tops with prepared pastry circles. Brush pastry lightly with egg and place the ramekins on a baking sheet to catch drips. Bake until pastry is very browned and filling is bubbling, about 25 minutes. Cool at least 10 minutes before serving.

If you prefer 1 large pie, you can bake the mixture in a 1 1/2-quart baking dish and increase the baking time by 5 minutes.

From Whole Foods. Thanks to them.