Ingredients

The following ingredients have 6 Servings
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • ¾ cup yellow onion (diced)
  • ¾ cup mushrooms (diced)
  • 2 small Yukon Gold or Red potatoes (1/4 to 1/2 inch diced)
  • 4-6 cloves garlic (minced)
  • Dash red pepper flakes
  • 2 teaspoons fresh thyme (chopped)
  • ½ Tablespoon fresh rosemary (chopped)
  • Salt and Pepper (to taste)
  • 5 ½ Tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 1 bay leaf
  • 2 ½ cups frozen mixed vegetables (see note)
  • 1 package frozen puff pastry (2 sheets) (quartered)
  • 1 egg (plus 1 teaspoon water, for egg wash)
  • Flaky sea salt (optional)

Instruction

  • Pre-heat oven to 400°F and place 6, 8-ounce ramekins on a baking sheet for later (you can grease if desired, but I don't find it necessary). Remove puff pastry from freezer and let thaw while preparing the filling.
  • In a large Dutch oven or stockpot, heat butter and heat olive oil over medium-high heat. Add onion and diced potato; cook for 3-4 minutes. Add garlic and mushroom. Let cook for another 3-4 minutes until fragrant. Stir in red pepper flake, thyme, rosemary, salt, and pepper.
  • Whisk in flour, continue stirring for 1-2 minutes. Whisk in vegetable stock until flour is mixed in thoroughly; add bay leaf. Simmer the mixture for approximately 8 minutes. Add frozen vegetables and simmer for an additional 2 minutes. Remember to taste test for salt and pepper levels (or herbs if you want more!). Remove bay leaf before transferring the filling.
  • Prepare egg wash by whisking together egg and water. Fill ramekins with pot pie filling, filling about 3/4ths of the way full, leaving some room for expansion during baking.
  • Using a sharp knife or pizza cutter, cut each puff pastry sheets into four squares. Score the tops by making two small cuts so air can escape. Place each square on top of each ramekin, pressing down and folding the edges over the ramekin. Brush the tops with egg wash and sprinkle flakey sea salt if desired.
  • Bake the ramekins on the baking sheet (to catch any overflow) for 20-22 minutes until puff pastry is golden brown and the filling is bubbly and hot. Let cool slightly before serving.