2 carrots, peeled, med. dice
2 stalks celery, med. dice
1 small onion, med. dice
1 leek, washed and sliced (rinse well, sand hides between the leaves)
1 Yukon gold potato, peeled and cut into 1/3 inch dice
2 cloves garlic, chopped
1 1/2 Tbs. unsalted butter
1 1/2 Tbs. olive oil
3 Tbs. unsalted butter
3 Tbs. flour
1 quart good quality vegetable stock
salt and pepper to taste
2 Tbs. chopped fresh Italian parsley
1 cup small frozen peas
1 lb. lump crabmeat
1/2 sheet puff pastry dough, roll out if needed to cut out 18 - 2" stars
1 egg for eggwash
Preheat oven to 450 degrees.
Cut puff pastry into 18 - 2” stars or shapes of your choice. Brush with egg wash. Bake in pre-heated oven for 8 to 10 min. until golden. Cool on rack and set aside. These can be made a day ahead and carefully stored in an airtight plastic bag.
Heat 1 ½ Tbs. butter and 1 ½ Tbs. olive oil in a large saute pan, add vegetables and saute until just softened.
Add the three additional tablespoons of butter and the flour. Cook for about 3 minutes. (This removes the floury taste.)
Add the stock and whisk to remove all flour lumps.
Cook over medium heat until vegetables are tender and stock has thickened slightly.
Adjust seasoning with salt and pepper. Add the frozen peas and the chopped Italian parsley. Set aside.
Divide crabmeat between 6 buttered ramequin dishes that the pot pies will be baked in. Place the ramequins on a baking sheet. Fill vegetable sauce to 1/4 inch from the rim.
Bake at 375º in preheated oven for 15 minutes. Remove baking sheet from oven and place 3 puff pastry stars on each pot pie. Return to oven for 5 min. to heat the stars through. Serve immediately.