Garam Masala Pot Pie

2 Tbs olive oil
salt and pepper
2 cloves garlic, chopped
1 onion, chopped
4 carrots, sliced
1/2 big celeriac, cubed
3 medium potatoes, cubed
1/2 cup peas
1 bunch kale
1/2 cup white wine
1/3 cup butter
1/3 cup  flour
4 cups veggie stock
1 Tbs garam masala
1 tsp truffle oil
1 sheet puff pastry, slightly defrosted
2 Tbs olive oil


Preheat oven to 375 degrees.


For the veggies:

To a large pan add olive oil, garlic and onions and saute.  Add celeriac, peas, potatoes and carrots and white wine, cover and continue to cook until everything starts to get tender.  Add the kale and cook for 2-3 minutes until it just cooks down a little.  Transfer veggies to 9x9 pan.

For the Sauce:
Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the stock gradually, add garam masala, and boil for 15-20 minutes to thicken.  Add one teaspoon truffle oil.  Ladle sauce over veggies.

Putting it all together:
Place puff pastry over the veggies and sauce.  Brush the puff pastry with egg wash and cut a slit in the top of the pastry to allow steam to escape.  Sprinkle a little more garam masala on the puff pastry.  Transfer to the oven and bake until the tops are golden brown, about 15 minutes.