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1
* Note: You can substitute 1/2 c. cream and 2 c. stock, if you like.
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2
Heat the oil and butter in a large skillet, set over moderate heat till warm.
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3
Add in the onion, carrot, garlic, salt, and pepper and cook the mix, stirring occasionally, for 3 min, or possibly till softened.
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4
Add in the mushrooms and cook, stirring occasionally, for 5 min.
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5
Add in the wine and reduce 1 minute.
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6
Add in the broth, thyme, and rosemary, and simmer, covered, 10 min.
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7
Meanwhile combine cornstarch/arrowroot with the liquid.
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8
Add in to simmering mix and stir till thickened.
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9
Off the heat, mix in the meat/chicken, peas, corn, and parsley.
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10
Correct seasoning, adding more salt and pepper, to taste.
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11
Let cold.
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12
Filling can be made one day ahead, covered and chilled.
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13
Divide the mix between 5 (1 1/2-c.) individual baking dishes.
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14
Preheat the oven to 375 degrees.
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15
On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds.
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16
Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or possibly the pastry won't puff.
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17
Invert the rounds onto the baking dishes, pressing edges onto rims to secure.
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18
Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
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19
Arrange baking dishes on a baking sheet and bake for 20 to 25 min, or possibly till pastry is puffed and golden brown and filling is bubbling.
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20
Serve with mixed baby greens salad with red and yellow pear tomatoes.
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21
This recipe yields 4 to 5 servings.
