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1
Heat the oil and butter in a large skillet, set over moderate heat until hot.
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2
Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened.
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3
Add the mushrooms and cook, stirring occasionally, for 5 minutes.
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4
Add the wine and reduce 1 minute.
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5
Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
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6
Meanwhile combine cornstarch/arrowroot with the liquid.
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7
Add to simmering mixture and stir until thickened.
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8
Off the heat, fold in the meat/chicken, peas, corn, and parsley.
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9
Correct seasoning, adding more salt and pepper, to taste.
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10
Let cool.
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11
Filling can be made one day ahead, covered and chilled.
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12
Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
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13
Preheat the oven to 375 degrees F.
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14
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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15
Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff.
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16
Invert the rounds onto the baking dishes, pressing edges onto rims to secure.
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17
Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
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18
Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
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19
Serve with mixed baby greens salad with red and yellow pear tomatoes.
