-
1
Melt butter over medium-high heat in a medium Dutch oven; add flour and whisk until combined. (The mixture should be the consistency of wet sand.) Continue whisking frequently until the roux is golden-brown and has a nutty aroma. Be careful not to scorch.
-
2
Slowly whisk cold mushroom stock into the roux until the mixture is creamy and has the consistency of a thick soup. Adjust with additional stock, if necessary, and season with salt and pepper.
-
3
In a large saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add mushrooms and pan-roast until golden-brown; season with salt and pepper and transfer to a paper towel. Wipe pan clean and repeat the process with carrots and parsnips, cooking until they have some color and are just tender throughout. Wipe pan clean, reduce heat to medium, and add the remaining olive oil.Sweat onions until just translucent. Then add celery and cook until just tender and bright green.
-
4
Fold the mushrooms and cooked vegetables into the roux-stock mixture along with vinegar and herbs. Adjust seasoning to taste. Cool to room temperature.
-
5
Preheat oven to 400 degrees.
-
6
Lightly flour a countertop and roll the dough to about 1/8-inch thickness. With a paring knife, cut 6 rounds of pastry about 1 inch wider in diameter than your serving bowls.
-
7
Whisk together egg and milk to make an egg wash. Brush onto cold pastry rounds.
-
8
To assemble potpies, spoon 6 ounces of filling into 6 room-temperature bowls and place dough over the bowls, brushed side down. Carefully fold the edges over the bowls to seal. The pastry should not sag or touch the filling and should have no cracks or tears, or the crust will not rise properly. Brush tops of pastry with egg wash.
-
9
Place bowls on a sheet tray and bake for about 20 minutes, or until crust is golden-brown. Remove from the oven and let rest 5 minutes before serving.
