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1
In a large saucepan, heat the olive oil until shimmering.
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2
Add the onion and garlic and cook over moderately low heat, stirring frequently, until the onion is softened, about 3 minutes.
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3
Add the stock, white wine, tarragon, sherry vinegar, honey and thyme and bring to a boil over high heat.
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4
Reduce the heat to moderately low and simmer for 10 minutes.
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5
Strain the broth through a fine sieve, pressing hard on the onion to extract as much liquid as possible.
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6
Preheat the oven to 400.
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7
On a lightly floured surface, roll out the chilled puff pastry 1/8 inch thick.
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8
Using a 6-inch bowl or plate as a template, cut out 6 rounds.
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9
Use a sharp knife to cut a 1-inch long slit in the center of each circle, then carefully transfer the puff pastry rounds to a large baking sheet and refrigerate them until well chilled.
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10
Melt 2 tablespoons of the butter in a large, deep skillet.
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11
Add the potatoes and carrots and cook over moderate heat until softened, about 10 minutes.
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12
Add the asparagus and morels, season with salt and pepper and cook over moderately high heat, stirring frequently, until the asparagus is crisp-tender, about 3 minutes.
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13
Add the scallions and cook, stirring, for 2 minutes.
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14
Add the kale and cook, stirring frequently, until wilted, about 2 minutes longer.
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15
Stir in the peas and cook just until heated through.
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16
Season the vegetables with salt and pepper and transfer to a large bowl.
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17
Stir in the snipped chives and chopped parsley.
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18
Return the skillet to moderate heat and melt the remaining 3 tablespoons of butter.
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19
Add the flour and cook, stirring, until pale golden, about 1 minute.
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20
Whisk in the strained vegetable broth and cook over moderately high heat, whisking constantly, until thickened, about 2 minutes.
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21
Whisk in the cream and mustard and season with salt and pepper.
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22
Stir the vegetables into the sauce and let cool slightly.
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23
Spoon the vegetable filling into six 1 1/4-cup ovenproof bowls.
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24
Lightly brush the rim of each bowl with the egg wash and carefully top each bowl with a puff pastry round.
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25
Gently press the pastry around the edges of the bowls to seal.
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26
Brush the pastry with the egg wash and set the bowls on a large rimmed baking sheet.
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27
Bake the potpies for 30 minutes, or until the tops are golden brown and puffed and the filling is bubbling.
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28
Serve at once.
