Dinner: Veggie Puffed-Pastry

 One of the things that I really love about myself as cook.  I can go to a restaurant.  Eat something amazing.  I pretty much know how to replicate it myself.  The flip side of which looks like this:  I get a hankering for some flavor or combination of flavors.  My mind starts to image a dish, and before long I have it all laid out in my head.  Now, a lot of people cook without recipes, and really that's all I'm doing.  

But feel so confident in the outcome of some idea and nailing it 90% of the time--that just make me happy.

VEGGIE PUFFED PASTRY

What Did I Do?

1) Roasted a pound of thick cut Button Mushrooms

2) Blanched a fist-full of medium girth wild Asparagus tips and tender stems
3) Tossed in 1/2 a cup of frozen petite Peas

4) 1 large, juicy stalk of Celery, diced

5) Whip up a simple Bechamel Sauce:

- Equal parts flour and unsalted butter whisked into a roux

- Seasoned with generous pinches of Tarragon, Thyme, and ground Black Pepper.
6) Stir in all the veggies
7) Cut a slab of Puff Pastry to four equal squares and roll out a little larger (increase of 25%)

8) Tuck the squares into pre-buttered large muffin tin cups (6 to pan size)
9) Fill with the veggie mix

10) fold over the loose ends of the pastry and give all an egg wash

11) Bake at 425F for 35-45 minutes until puffed and golden brown--you know your oven.

12) Let cool for 12 minute and the twist gently and remove to plate and eat.