Description
Filled with a medley of perfectly roasted seasonal vegetables and enveloped in flaky puff pastry, these pot pies are the ultimate comfort food for chilly autumn nights.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1 cup parsnips, peeled and sliced
- 1 cup sweet potatoes, peeled and cubed
- 1 1/2 cups brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until well-coated.
3. Spread the vegetables on a baking sheet and roast for 25–30 minutes until tender and caramelized. Set aside.
4. In a large pan over medium heat, melt the butter. Add onion and garlic, cooking until translucent, about 5 minutes.
5. Stir in flour and cook, stirring constantly, for 1–2 minutes to eliminate raw flour taste.
6. Gradually whisk in vegetable broth and bring to a simmer. Let it thicken for 3–4 minutes.
7. Stir in heavy cream and the roasted vegetables. Combine well and season to taste. Remove from heat.
8. Preheat oven again to 400°F (200°C) if needed.
9. Roll out puff pastry on a floured surface and cut rounds slightly larger than the tops of your oven-safe bowls or ramekins.
10. Divide vegetable mixture among the bowls. Place puff pastry rounds on top, pressing edges to seal.
11. Brush the tops with beaten egg for a golden finish.
12. Place bowls on a baking sheet and bake for 20–25 minutes, until pastry is puffed and golden brown.
13. Let cool slightly before serving hot.
Notes
You can swap vegetables based on what’s in season or your preferences.
A splash of white wine can deepen the flavor of the filling.
Make ahead by preparing the filling and storing separately from the pastry.
Try adding grated cheese like gruyère for an extra savory touch.
Use vegan puff pastry and dairy-free cream for a vegan-friendly version.