Mushroom and leek pot pie with roasted red pepper sauce

Note: recipe is for 2 6-oz. ramekins, scale up based on the volume of your vessel

• 3.5 oz shitake mushrooms
• 3.5 oz oyster mushrooms
• 3.5 oz baby portabella or crimini mushrooms
• 4 green onions
• 4 tbsp + canola oil
• 4 tbsp flour
• optional - 1/2 cup beer, maybe a pale ale, 2 tbsp soy sauce

Puff pastry:

• 1 cup bread flour
• 7.5 tbsp buter
• 1 tsp salt
• 4.5 tbsp ice water
• 1 large egg + 1 tbsp water for egg wash

Puff pastry:

1. Combine the dry ingredients
2. Cut in the butter
3. Slowly add the ice water, the resulting dough should barely come together
4. Using either a rolling pin covered in flour and a floured surface, or plastic bags/saran wrap, roll the dough into a rectangle, flatten to the size of a sheet of paper
5. Do a letter fold on the dough, roll flat, and rotate.  Perform this step 3 more times.
6. Optional - Do one more 'book fold', fold two ends of the rectangle towards the center, and then fold in half.
7. Let dough rest in refrigerator at least 1 hour

Pot pie filling:

1. Slice mushrooms into pieces ~1/8" thick
2. Roughly chop green onion into 1" length pieces
3. Pan fry the mushrooms in a sparsely crowded pan until crispy on both sides
4. Briefly fry the green onions until softened - at this point these ingredients can be saved and used days later when ready to assemble
5. Heat 3 tbsp oil in a pan
6. Add 3 tbsp flour, whisk constantly for ~3-5 minutes
7. Add 1/2 cup of either water or pale ale, and soy sauce, if desired
8. Continue whisking to break up lumps, heat until the gravy reaches 'nape' (when coated on the back of a metal spoon, the sauce can hold a line drawn with your finger)
9. Season mushrooms, green onions, and gravy to taste.

Red pepper sauce:

1. Roast a red pepper in an oven set to 500 degrees for 35 minutes until lightly charred
2. Remove and allow to cool
3. Remove stem and seeds
4. Blend with 1-2 tbsp cream with an immersion blender or food processor
5. Season with salt and pepper

Assembly:

1. Fill ramekins or other baking vessel with mushroom/green onions mixed with gravy
2. Optional - also mix in leftover cooked meats, like chicken, braised rabbit, etc
3. Cut out a circle of puff pastry, rolled to 1/4" thick, slightly larger than the vessel (by ~1/4").
4. Apply an egg wash to both sides of the puff pastry and place on top of the filled baking vessel
5. Bake at 425 degrees F for 15 minutes, then lower the temperature to 400 and bake for another 15 minutes.
6. Allow to cool, serve with roasted red pepper sauce, crumbled goat cheese, and thyme briefly fried in hot oil