Ingredients
• 1 sheet frozen puff pastry, (thawed)
• 2tbsp olive oil
• 12 onions, (peeled)
• 3 thin carrots, (sliced)
• 4 medium radishes, (quartered)
• 2 cups mushrooms, (stemmed and thinly sliced)
• 1tsp finely grated peeled fresh ginger
• 11/2 tsp minced garlic
• 1tbsp unsalted butter
• 1 cup chicken stock
• Coarse salt and freshly ground black pepper
• 1 large egg
• 1tsp heavy cream

Method
Preheat oven to 400 degrees Fahrenheit. Roll out pastry to a 14-by-12 1/2 inch rectangle. Cut out 6 rounds with a 3 3/4-inch cutter; with a 1 1/2-inch blossom-shaped cutter, cut 6 flowers from scraps. Transfer to a parchment-lined baking sheet and refrigerate. Heat oil over medium heat in a large pan until hot, but not smoking. Add onions; cook, stirring occasionally, until just tender, for 2 to 3 minutes. Stir in carrots and radishes; cook for 1 minute. Stir in mushrooms, ginger, garlic, and butter. Add stock; cook until liquid is reduced by half, for about 5 minutes. Remove from heat. Season with salt and pepper. Spoon 1/2 cup vegetable mixture into each of six 5-ounce ramekins. Lightly beat egg and cream in a small bowl; brush egg wash around rims of ramekins. Roll out puff-pastry rounds to 4 inches in diameter. Lightly press a pastry round over each ramekin. Brush tops with egg wash. Place a puff-pastry flower on each pot pie; lightly brush with egg wash. Bake until golden, for 18 to 20 minutes.

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COOKERY