Recipe: <!-- -->Mushroom and Leek Pot Pies<!-- --> | Whole Foods Market

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 cups 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