Ingredients
17.3ozpuff pastry sheets,(1 package), thawed
⅓cupunsalted butter
1cupred onions,¼-inch dice
1cupcarrots,¼-inch dice
½cupcelery,¼-inch dice
1tbspgarlic,minced
½tspdried thyme
8ozbrown mushrooms,sliced
1½lbsrusset potatoes,¼-inch dice
1tspkosher salt
½tspblack pepper
⅓cupflour
1½cupsvegetable stock
1cupwhole milk,(plus 1 tbsp for egg wash)
1cuppeas
1tbspparsley,chopped
1large egg,whisked
Preparation
Thaw the puff pastry overnight in the fridge or thaw on the counter by removing the frozen pastry from its packaging and defrosting on a sheet tray for 40 minutes until cool but pliable.
Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.
Sauté for 3 minutes until onions are tender and translucent. Add the mushrooms, stir and cook for 1 minute. Add the potatoes, salt, and black pepper. Stir and cook for 7 minutes.
Sprinkle the flour over the vegetables, stir and cook for about 2 minutes, to reduce the raw flour taste. Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth.
Allow the gravy to simmer for about 5 to 6 minutes until slightly thickened and potatoes are tender but not falling apart. Stir in and combine the peas and parsley.
Taste the vegetable pot pie filling, season with more salt and pepper as desired.
Heat the oven to 400 degrees F. Evenly divide the filling among ramekins.
Trim ¼-inch around the edges of the puff pastry. Cut each pastry sheet into four 4-inch squares, making 8 squares total.
Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top.
In a small bowl, whisk together the egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.
Once the oven reaches 400 degrees F, place the ramekins on the baking sheet.
Bake for about 15 minutes until the puff pastry is puffed up and golden brown in color.
Serve warm and enjoy!
