Veggie Pot Pies with White Sauce

Let the puff pastry thaw according to directions on package. Preheat oven to 400ºF.

Heat up a skillet on medium-high heat and add olive oil. Add chopped onion. Cook until onions are translucent. Add garlic. Cook for 1 minute. Add half of the rosemary and all of the oregano. Add chopped mushrooms and let them sweat for few minutes. Add marsala wine and throw in the chopped mixed vegetables. Add salt to taste and let it cook until vegetables are soft and cooked through. Turn off the heat and set the mixture aside.

Heat up another deep pot over low-medium heat and add butter. Once it melts, add flour and stir until it becomes light golden brown. Add milk along with remaining rosemary and 1 teaspoon salt and keep it stirring to prevent lumps. It will start to thicken in 5-10 minutes. Add black pepper and cheddar. Turn off the gas and add the vegetable mixture. Fold the vegetables in the white sauce and taste. Adjust seasoning.

Fill up individual ramekins with the mix and cover them up with puff pastry cutouts. For working with puff pastry, follow the package directions. Once thaw, open it gently and lay it on a clean surface. Take a clean empty ramekin and invert it on top of the puff pastry. Cut a little larger than the perimeter of ramekin. Repeat for all ramekins.

Cover the filled up ramekins with the puff pastry cutouts one by one. Gently press the sides of puff pastry all around and apply little pressure to ensure sealing. You can use a fork and press around to seal and make strikes for decoration. Place all the ramekins on a baking sheet to prevent overflowing inside the oven. Bake at 400ºF for 25-30 minutes.