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preheat oven to 400.
Heat olive oil in big frying pan and add mushrroms, carrots,
celery, onion, thyme salt and pepper. Saute 12- 15 min, until
slightly soft. Add flour, cook about 1 min, then add broth and
peas and bring to boil.
Place in square baking dish and cover with puff pastry, cut vents.
Cook 25 - 30 min, then cool 15 min.
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