Mushroom and Leek Pot Pies

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 400F.

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.