This Napoleon Rules! - cooking recipe

Ingredients

Vegetables
1 fennel, sliced into 8 wedges
2 medium carrots, peeled and quartered
1 large white russet potato, peeled and cut into 12 wedges
1 large white onion, peeled and cut into 8 wedges
4 garlic cloves, peeled and crushed
2 tablespoons oil
1/4 - 1/2 teaspoon salt
1/4 - 1/2 teaspoon fresh cracked pepper
Mushroom Green Peppercorn Sauce
1 tablespoon olive oil
8 ounces button mushrooms, sliced
1 garlic clove, minced
1 tablespoon green peppercorn
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock or 1 cup vegetable stock
1/2 cup milk
2 ounces monterey jack cheese, cubed (if you can find a mushroom jack that's very good)
1/2 white wine
Pastry
16 ounces puff pastry sheets (Kineret pre cut 8 squares)
1 egg, wash
1/2 teaspoon poppy seed
1/2 teaspoon sesame seeds
1/4 teaspoon garlic salt

Preparation

Preheat oven to 375 degrees.
Vegetables:
Place all the vegetable ingredients in one layer in an oven and stovetop proof pan. Toss so it is well seasoned and oiled. Roast for 45 minutes. Stirring every 10-15 minutes.
Mushroom Green Peppercorn Sauce:
In a large pan heat oil and add mushrooms stir fry for 5 minutes season to taste with salt and pepper. Add garlic, green peppercorns, and butter tossing to coat for one minute. Sprinkle flour over mushrooms to make a roux. Add the chicken stock stirring till slightly thickened. Add milk and cheese and simmer over very low heat. Stirring till assembly of the dish.
Meanwhile prepare Puff Pastry:
Place the 8 squares on a greased cookie sheet pan. Pierce the squares with a fork making holes throughout. Brush with an egg wash and sprinkle seeds and salt over each square. Refrigerate till vegetables have roasted for 25 minutes. Then bake for 20 minutes.
Finish sauce:
Transfer cooked vegetables to a dish and cover with foil to keep warm.
Place the roasting pan on stove top over medium high heat. Add wine and scrap to remove all the flavor in the pan, reducing to a 1/4 cup. Strain and stir into the Mushroom Green Peppercorn Sauce adding the parsley.
Arrange:
Plate one pastry square, top with 1/4 of the vegetables pour sauce over the vegetables then top with another pastry square.
Garnish with Fennel Fronds.