1 pound baby carrots, cut in half-inch slices
2 tablespoons olive oil
1 medium white onion, diced
2 cloves garlic, minced
2 cups whole milk
1/4 cup all-purpose flour
1 tablespoon fresh resemary
1 teaspoon dried thyme
1/4 cup fresh chopped parsley
1 puff pastry sheet, thawed
1 large egg
Kosher salt and fresh ground black pepper
Heat oven to 375 F.
Heat olive oil in a large skillet over medium-high heat.
Add onion to the skillet, garlic, fresh rosemary, dried thyme and sauté until onions become translucent, about 5 to 7 minutes.
Add the flour and stir until the raw flour has been cooked out, about 1 minute.
Add the carrots to the skillet and stir.
Slowly add the milk to the skillet, about 1/2 cup at a time, constantly stirring to avoid any lumps of flour in the sauce.
Add the salt and pepper, reduce heat to medium-low, put the lid on the skillet, and allow the sauce to simmer and thicken, about 3 to 5 minutes.
Add parsley to the mixture. Stir to combine all ingredients.
Spray a round or square baking dish with nonstick cooking spray, and cover the bottom with the puff pastry, making sure the sheet extends beyond the rim.
Transfer the carrot mixture to the baking dish.
Press down on the pastry around the rim to form a seal, and cut away excess pastry with a knife.
Cut several slits in the top of the pastry to vent while cooking.
In a small bowl, beat the egg. Brush the top of the pie with the egg.
Place the baking dish in the oven and allow to bake until the crust is golden brown and the sides of the pie are bubbling, about 25 to 30 minutes.
Remove pie from the oven, and allow to cool 5 minutes.
