Description
Cozy pot pies filled with roasted seasonal vegetables and a flaky puff pastry crust.
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
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: peel and cube the squash and sweet potatoes, slice the carrots and parsnips, and halve the brussels sprouts.
- In a large bowl, toss vegetables with olive oil, thyme, rosemary, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Meanwhile, melt butter in a pan over medium heat. Add onions and garlic, sautéing until translucent (about 5 minutes).
- Stir in flour and cook for a minute before whisking in vegetable broth. Simmer for a few minutes to thicken.
- Fold in heavy cream and the roasted vegetables, combining well and adjusting seasoning as needed.
- Roll out the puff pastry and cut rounds. Fill bowls or ramekins with the vegetable mixture and top with puff pastry.
- Brush pastry with beaten egg and bake for 20-25 minutes or until golden brown.
Notes
Feel free to substitute with different seasonal vegetables, and use fresh herbs for the best flavor.
