Maple Chipotle Chicken Wings

Ingredients

• 2 tbs olive oil (plus additional as needed)
• 4 large carrots, chopped
• 2 large leek, chopped (white and very light green potion only)
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
• 1 cup peas
• 1 cup broth (vegetable or beef)
• 12 ounces stout
• ¼ cup AP flour
• 1 tsp dried oregano
• 1 tsp black pepper
• ½ tsp salt
• 3 ounces goat cheese
• 1 sheet puff pastry, thawed
• 2 tbs melted butter

Directions

1. Preheat oven to 375.
2. In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
3. Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
4. Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
5. Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
6. Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
7. Top each bowl with one square, press into shape.
8. Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
9. Bake at 375 until puff pastry is golden brown.