Vegetable pot pie with mushrooms

Ingredients:

Dough

• 1 and 1/4 cups of premium flour + extra for working with the dough
• 3/4 cup white cornmeal
• 1 teaspoon coarse salt
• 110 g unsalted butter, chilled and cut into small pieces
• 1 large egg yolk
• 3–6 tablespoons ice water

Vegetables and gravy

• 8 small new potatoes, diced into medium cubes (about 3 cups)
• 1 large sweet potato, peeled and cut into medium cubes (about 3 cups)
• 2 parsnips, peeled and cut into medium cubes (about 1 cup)
• 2 stalks celery, chopped (about 2/3 cup)
• 12 medium shiitake mushrooms, stems removed, caps cut into 1cm pieces (about 1 and 3/4 cups)
• 8 tablespoons of vegetable oil
• Salt and freshly ground black pepper
• 4 tbsp flour
• 4 tbsp. warm mushroom broth
• 0.5 cup frozen green peas
• 6 sprigs fresh thyme, leaves picked and finely chopped
• Half a sprig of fresh rosemary, leaves picked and finely chopped
• 2 tbsp sherry vinegar
• Special equipment: 4 ramekins with a volume of 240 ml.

Preparation:

1. Dough:
   
   Combine the flour, cornmeal, and salt in a food processor. Add the butter and pulse until the mixture resembles coarse crumbs. In a small bowl, combine the egg yolk with 2 tablespoons of ice water. While pulsed in the processor, add the yolk. The dough should stick together. If it looks dry, add more water, up to 4 tablespoons. Turn the dough out onto a floured surface and knead until smooth; the cornmeal will make it firmer than regular pei dough. Divide into four pieces, form into disks, and wrap each one individually in plastic wrap. Refrigerate for 30 minutes.
2. Preheat oven to 200°C.
3. Combine the potatoes, sweet potato, parsnips, celery, and mushrooms with 4 tablespoons of oil. Season with salt and pepper and spread evenly on the baking sheet. Bake, stirring once halfway through, until golden brown, about 20–25 minutes. The vegetables should not be fully cooked through. You will finish cooking them in the casseroles. Combine the flour in a saucepan with the remaining 4 tablespoons of oil and cook over medium heat until smooth and bubbly, like pancake batter, about 3 minutes. Stir in the mushroom broth. Simmer until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste and remove from the heat.
4. Add the roasted vegetables to the mushroom broth along with the green peas, thyme, rosemary, and sherry vinegar. Divide the filling among four 240 ml (8 oz) ramekins. Remove the dough from the refrigerator and roll each piece into a 12 cm (5 in) disk. Wet the edges of each ramekin with water and cover with dough. Prick each portion 5–6 times with a fork and place in the oven. Bake until golden brown, about 20–25 minutes.