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1
Let the puff pastry thaw according to directions on package.
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2
Preheat oven to 400 degrees F.
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3
Heat up a skillet on medium-high heat and add olive oil.
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4
Add chopped onion.
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5
Cook until onions are translucent.
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6
Add garlic.
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7
Cook for 1 minute.
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8
Add half of the rosemary and all of the oregano.
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9
Add chopped mushrooms and let them sweat for few minutes.
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10
Add marsala wine and throw in the chopped mixed vegetables.
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11
Add salt to taste and let it cook until vegetables are soft and cooked through.
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12
Turn off the heat and set the mixture aside.
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13
Heat up another deep pot over low-medium heat and add butter.
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14
Once it melts, add flour and stir until it becomes light golden brown.
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15
Add milk along with remaining rosemary and 1 teaspoon salt and keep it stirring to prevent lumps.
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16
It will start to thicken in 5-10 minutes.
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17
Add black pepper and cheddar.
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18
Turn off the gas and add the vegetable mixture.
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19
Fold the vegetables in the white sauce and taste.
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20
Adjust seasoning.
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21
Fill up individual ramekins with the mix and cover them up with puff pastry cutouts.
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22
For working with puff pastry, follow the package directions.
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23
Once thaw, open it gently and lay it on a clean surface.
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24
Take a clean empty ramekin and invert it on top of the puff pastry.
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25
Cut a little larger than the perimeter of ramekin.
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26
Repeat for all ramekins.
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27
Cover the filled up ramekins with the puff pastry cutouts one by one.
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28
Gently press the sides of puff pastry all around and apply little pressure to ensure sealing.
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29
You can use a fork and press around to seal and make strikes for decoration.
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30
Place all the ramekins on a baking sheet to prevent overflowing inside the oven.
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31
Bake at 400 degrees F for 25-30 minutes.
