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Categories:
unsalted butter heads fennel yellow onion carrots white button mushrooms russet potato all-purpose mushroom broth milk frozen baby green peas chives parsley white vinegar egg yolk pastry
Viewed: 45 - Published at: 4 years agoIngredients
- 1 tablespoon unsalted butter
- 2 small heads fennel, finely chopped (about 3 cups)
- 1/2 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 cup)
- 12 ounces white button mushrooms, sliced (about 5 cups)
- 1 small russet potato, peeled and diced small (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- 1/4 cup thinly sliced fresh chives
- 1/4 cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Method
- Heat the oven to 400 degrees F and arrange a rack in the middle.
- Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan.
- When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes.
- Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat.
- Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
- Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes.
- Carefully add broth and milk, stirring constantly until mixture is smooth.
- Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
- Remove from heat, add peas, herbs, and vinegar, and stir to coat.
- Season well with salt and freshly ground black pepper.
- Turn filling into an 8 by 8-inch baking dish.
- Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed.
- Set aside.
- With kitchen shears, cut dough to fit over the baking dish.
- Place dough over filling and tuck into the edges of the dish.
- Brush dough with egg wash and cut slits in the top to vent.
- Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes.
- Let sit at least 5 minutes before serving.
