Step 1

Preheat oven to 350F.

Step 2

In a large pot or dutch oven, melt butter on medium heat. Once the butter is melted, add the onions, carrot, mushrooms, and garlic and cook for about 5-7 minutes.

Step 3

Add the broth, cream, thyme, salt, and pepper and stir well. Sprinkle the flour on top and whisk it into the mixture, starting with two tablespoons and adding more as you go if you want a thicker filling. Cook on medium-low heat for 15 minutes or until vegetables are tender.

Step 4

While your filling cooks, unroll your puff pastry onto a lightly floured surface. Cut into squares or circles just slightly larger than the diameter of the dishes you're using. I make mine hang over the edges quite a bit because I like how crispy the edges get this way.

Step 5

When your filling is ready, divide it evenly among your two dishes. Cover each dish with a piece of puff pastry. Mix one egg yolk with 1 tsp. of water, and whisk together. Brush this mixture on top of the puff pastry. Poke a few small holes in the puff pastry or cut small slits to let some heat out while it cooks.

Step 6

Place in the over, and cook for 20 minutes or until puff pastry is golden. Let sit for 10-15 (it will be HOT!) and serve.