Saffron Consommé “Pot Pie” | RICARDO

Ingredients

• 2 tablespoons (30 ml) butter
• 1 cup (250 ml) carrots finely diced (brunoise)
• 1 cup (250 ml) celery, finely diced (brunoise)
• 1 cup (250 ml) of leek, finely diced (brunoise)
• 2 pinches of saffron
• 1/2 cup (125 ml) white vermouth
• 5 cups (1.25 litres) beef consommé
• salt and pepper
• 200g puff pastry, thawed, but still cold
• 1 egg, beaten