Tasty autumn pots from the oven with a creamy mixture with mushrooms and a crispy top of puff pastry.
Heat the oven to 200 degrees. Finely chop the red onion. Heat a frying pan with a little butter or margarine and fry the onion, carrot and mushrooms with a little thyme.
Melt 50 g butter in a saucepan or stockpot. Add the flour and fry the roux for 2 minutes. Then add the stock little by little while stirring with a whisk. Let the sauce thicken a bit. Then add the fried mushrooms, carrot and onion to the ragout sauce.
Divide the mixture between the 4 baking dishes. Grease the edges of the ramekins and place a slice of puff pastry on top and press the edges firmly on the side. Beat the egg and brush the puff pastry with it. Place the pies with mushrooms in the oven for 20 minutes until the puff pastry is golden brown and crispy.
Source: Leukerecepten by leukerecepten-nl.
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