Jen Causey
Hands-On Time
30 Mins
Total Time
1 Hour 20 Mins
Serves 6

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Melt the butter in a large pot over medium. Add the leeks and cook, stirring, 5 minutes. Add the carrots and mushrooms and cook, 5 minutes. Add the wine and cook, 2 minutes. Sprinkle with the flour; cook, stirring constantly, 3 minutes. Gradually whisk in 3 cups of the milk and simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in the peas, tarragon, salt, and pepper. Spoon the mixture into an 8-inch square baking dish.

Step 3

Place the puff-pastry sheet over the filling, pressing the edges to seal. Brush with the remaining milk; cut slits into the top to release steam.

Step 4

Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Let stand for 15 minutes before serving.

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