Prep: 1. Preheat oven to 400. 2. Thaw puff pastry according to package. 3. Dice carrots, potatoes, and sage. 4. Slice leeks and rinse well. 5. Shred cheese. 6. Beat egg for egg wash. Make: 1. Place butter and oil in a large skillet over medium high heat and stir to blend. 2. Add in carrots, potatoes, sage and leeks, stir to coat. 3. Cover and cook for about 8 minutes or until carrots and potatoes are soften. 4. Add in beef, stirring occasionally until cooked through. Salt and pepper to taste. 5. Add in thyme and flour and stir until dissolved. Add in milk and cook until liquid is almost all evaporated. 6. Stir in parmesan cheese and frozen peas. Pour in beef broth and stir until warmed through. Remove from heat. 7. Butter muffin tin. 8. Cut each puff pastry sheet into four even squares. Stretch each square to approximately 6 inches wide. 9. Place puff pastry in buttered muffin well and fill with pot pie filling. Cover top by bringing the four corners to the center and and pinching them together. 10. Brush tops with egg wash. 11, Bake 400 degrees for about 10-12 minutes or until tops are golden brown. 12. Serve immediately.
You can change these up by substituting any root vegetables for the potatoes and/or carrots and diced broccoli or kale for the frozen peas. Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk