Recipe: <!-- -->Mushroom and Leek Pot Pies<!-- -->
These vegetarian pies are terrifically rich and satisfying thanks to a combination of boldly flavored vegetables topped with crisp, buttery puff pastry. Make these individual pot pies in large...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Ramekin
- Chef's knife
- Parchment paper
- Baking sheet
- Fork
- Oven
- Saucepan
- Stove
- Wooden spoon
- Pastry brush
- Measuring cup
- Measuring spoon
- Mixing bowl
- Refrigerator
- Baking dish
- Plate
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
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