Truffled Vegetable Pot Pies

• Sauce:
• 2/3 c butter
• 2/3 c flour
• 8 c vegetable broth
• 2/3 c half and half
• 2 t truffle oil
• Filling:
• 24 pearl onions
• 3 T butter
• 2 large carrots, peeled and cut into 3/4 pieces
• 2 medium parsnips, peeled and cut into 3/4 pieces
• 2 medium fennel bulbs, half cored, thinnly sliced crosswise
• 1 lb fingerling potatoes, halved
• 1 large Gala apple, peeled, cored and cut into 3/4 cubes
• 1 large leek, halved and thinnly sliced crosswise
• 3/4 lb assorted wild mushrooms
• 1/2 savoy cabbage thinnly sliced crosswise
• 11/2 17 oz packages of puff pastry, thawed
• 2 large eggs
• 1 T water
• 3T chopped toasted hazelnuts

1. For sauce:
2. Melt butter in large saucepan, add flour and cook 3 min stirring constantly. Whisk in broth, bring to a boild stirring constantly. Reduce heat to medium, simmer 15 min stirring often. Remove from heat and whisk in half and half and truffle oil. Season with salt and pepper.
3. Preheat oven to 375u0b0F
4. For the filling:
5. Cook onions in boiling salted water 2 min. Drain, transfer to a bowl of ice water. Cool and peel.
6. Melt butter in large pot over medium-high heat. Add onions, carrots, and next 9 ingredients. Cook until cabbage wilts and vegetables begin to soften, about 12 min. Stir in sauce and simmer until vegetables are just tender, about 5 min.
7. Roll each pastry sheet out on a lightly floured surface to 14 x 14 inch squares, then cut into 7 x 7 inch squares, piercing each square all over with a fork.
8. Whisk eggs and water together for glaze. Divide hot filling amoung 10 2-cup ramekins or souffle dishes. Brush rims with glaze and top each with a pastry square. Sprinkle with hazelnuts and sea salt. Bake until golden, about 15 min.

butter, flour, vegetable broth, truffle oil, filling, pearl onions, t, carrots, parsnips, fennel bulbs, fingerling potatoes, apple, crosswise, mushrooms, cabbage, pastry, eggs, t, t

Taken from www.epicurious.com/recipes/member/views/truffled-vegetable-pot-pies-1228324 (may not work)