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1
Preheat your oven to 400 F and situate an oven rack to the middle of the oven.
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2
In a large sauce pan, place the potatoes.
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3
Fill the pot with water until it just covers the potatoes then season with salt.
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4
Place on the stove and heat on high.
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5
Bring to a boil and boil for 7-8 minutes.
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6
Drain and set potatoes aside until you are ready to use.
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7
Meanwhile, in a large Dutch oven over medium heat, melt the butter and add the leek, onion, fennel and season with salt and pepper.
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8
Cook over medium heat until the veggies are soft, about 8 minutes.
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9
Whisk in the flour until all has combined, and cook or 3-4 minutes.
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10
Gently whisk in the vegetable broth and add the thyme, oregano, mushrooms, parsley, carrots, peas and cooked potatoes.
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11
Stir to combine then season again with salt and pepper.
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12
Slowly drizzle in the heavy cream or milk and stir again to combine.
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13
Let simmer, covered, for about 20-25 minutes.
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14
Meanwhile, flour a work surface lightly, and lay out your puff pastry or pie crust.
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15
With a lightly dusted rolling pin, roll out your dough until it is very thin.
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16
Prepare your preferred size of individual serving size ramekins by ladling in your filling until it reaches 3/4 of the way up the dish.
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17
Now cut out your dough into circles with a pair of kitchen shears so that it covers the entire top of the ramekin.
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18
Press down the edges of the dough with the back side of a fork and poke a few holes on the top.
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19
Combine the egg and water in a small bowl and beat together.
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20
Brush the dough with the egg wash and sprinkle with salt and pepper.
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21
Set your ramekins on a large baking dish and bake at 400 F for 25 minutes or until golden brown.
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22
Let cool for 5 minutes and then serve!
