Categories: Main Dishes

Ingredients

• 1 tbsp. butter
• 2 small heads fennel, finely chopped (about 3 cups)
• 1/2 medium yellow onion, diced
• 2 medium carrots, peeled and finely chopped (about 2/3 cup)
• 12 oz. white button mushrooms, sliced (about 5 cups)
• 1 small potato, peeled and diced small (about 2 1/2 cups)
• 1/4 cup flour
• 1 cup mushroom broth
• 1 cup milk
• 1 cup peas
• 1 cup corn
• 1/4 cup chives
• 1/4 cup parsley
• 1 tbsp white vinegar
• 1 egg yolk
• 7 oz. pie dough

Directions

1. e oven to 400.

2. Melt butter over medium heat in a saucepan. When it foams, add fennel, onions, and carrots, & cook until just soft and onions are translucent, about 2 min. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 min.

3. Sprinkle flour over vegetables, stir to coat, & cook until about 1 to 2 min. Add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat & cook until slightly thickened, about 5 min.

4. Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

5. Whisk egg together with 2 tbsp water & a pinch of salt until evenly mixed. Set aside.

6. With kitchen shears, cut dough to fit over the baking dish. Place dough over filling & tuck into the edges of the dish. Brush dough with egg wash & cut slits in the top to vent. Place on a baking sheet & bake until crust is golden brown & mixture is bubbling, about 25 to 30 min.

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