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To make top crusts for the pies, place pastry on a parchment paper-lined baking sheet. Place a ramekin on the pastry and trace around it with a knife; repeat until you have 4 circles. Save pastry scraps for another use. Poke pastry all over with a fork and refrigerate on the baking sheet.
Preheat the oven to 400°F. Melt butter over medium heat in a large saucepan. Add leek and carrots; cook until beginning to soften, about 5 minutes. Add mushrooms and continue to cook until they are softened, about 8 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Slowly stir in broth. Stir in peas, mustard, salt, pepper and nutmeg. Cook until thickened, 3 to 4 minutes. Pour into the ramekins and cover tops with prepared pastry circles. Brush pastry lightly with egg and place the ramekins on a baking sheet to catch drips. Bake until pastry is very browned and filling is bubbling, about 25 minutes. Cool at least 10 minutes before serving.
If you prefer 1 large pie, you can bake the mixture in a 1 1/2-quart baking dish and increase the baking time by 5 minutes.