Roasted Autumn Vegetable Pot Pies (Print-Friendly Format)
Roasted autumn vegetables in a creamy filling topped with puff pastry, perfect for cozy dinner nights.
# Ingredients You’ll Need:
→ Roasted Vegetables
01 -
2 cups butternut squash, peeled and cubed
02 -
2 cups carrots, peeled and sliced
03 -
2 cups parsnips, peeled and sliced
04 -
2 cups sweet potatoes, peeled and cubed
05 -
1 1/2 cups brussels sprouts, halved
→ Seasoning and Aromatics
06 -
3 tablespoons olive oil
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon fresh thyme, chopped
10 -
1 teaspoon fresh rosemary, chopped
→ Base and Sauce
11 -
1 tablespoon unsalted butter
12 -
1 medium onion, chopped
13 -
3 cloves garlic, minced
14 -
3 tablespoons all-purpose flour
15 -
2 cups vegetable broth
16 -
1/2 cup heavy cream
→ Pastry and Finish
17 -
1 sheet puff pastry, thawed
18 -
1 egg, beaten
# How to Make It:
01 -
Preheat the oven to 200°C.
02 -
In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, add salt, pepper, thyme, and rosemary. Toss until vegetables are evenly coated.
03 -
Spread vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, or until tender and caramelized. Remove from the oven and set aside.
04 -
Melt butter in a large pan over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
05 -
Add flour to the pan and stir constantly for 1–2 minutes until the flour loses its raw taste.
06 -
Gradually whisk in vegetable broth, bringing mixture to a simmer. Allow to thicken for 3–4 minutes.
07 -
Stir in heavy cream and add the roasted vegetables. Mix well and adjust seasoning with additional salt and pepper if required. Remove from heat.
08 -
Roll out the puff pastry sheet on a lightly floured surface. Cut rounds slightly larger than the serving bowls or ramekins.
09 -
Divide the vegetable mixture among oven-safe bowls. Place a pastry round over each bowl, pressing the edges to seal.
10 -
Brush the tops of the pastry with beaten egg for a glossy, golden finish.
11 -
Arrange the filled bowls on a baking sheet. Bake for 20–25 minutes at 200°C, or until the pastry is puffed and golden brown.
12 -
Allow to cool for a few minutes before serving hot.
# Extra Tips:
01 -
Customize the vegetable selection according to season or personal preference.
02 -
For enhanced flavor, add a splash of white wine to the broth.
03 -
The pie filling can be prepared ahead and refrigerated separately from the pastry until ready to bake.
04 -
For a richer taste, incorporate grated gruyère or other cheeses into the filling.
05 -
Use vegan puff pastry and plant-based cream for a fully vegan adaptation.