Puff-Pastry

Ingredients Cheddar pastry: 2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling: 1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce: ...

Ingredients 1 tbsp butter 3.5 cups finely diced onions (two onions) 2-3 large carrots, finely chopped 12 oz sliced mushrooms (1 package) 1 medium potato, finely diced 1/4 cup all purpose flour 1 cup low sodium vegetable broth 1 cup milk (can be almond or whatever) 1 cup frozen or canned baby green peas 1/4 cup chives (green part of green onions) 1/4 cup parsley 1 tbsp white vinegar 1 large egg yolk 7 oz store bought puff pastry or pie dough, defrosted Instructions Preheat oven to 400°F Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes Let sit for at least 5 minutes before serving