Roasted Autumn Vegetable Pot Pies (Print View)
Golden puff pastry tops autumn vegetables and herbs for a warming, satisfying meal.
# What You'll Need:
→ Vegetables
01 -
2 cups butternut squash, peeled and cubed
02 -
1 cup carrots, peeled and sliced
03 -
1 cup parsnips, peeled and sliced
04 -
1 cup sweet potatoes, peeled and cubed
05 -
1 1/2 cups brussels sprouts, halved
→ Fats and Seasoning
06 -
2 tablespoons olive oil
07 -
Salt and pepper to taste
08 -
1 tablespoon fresh thyme, chopped
09 -
1 teaspoon fresh rosemary, chopped
→ Sauce Base
10 -
1 tablespoon unsalted butter
11 -
1 onion, chopped
12 -
2 cloves garlic, minced
13 -
2 tablespoons all-purpose flour
14 -
2 cups vegetable broth
15 -
1/2 cup heavy cream
→ Topping
16 -
1 sheet puff pastry, thawed
17 -
1 egg, beaten
# Directions:
01 -
Preheat oven to 400°F (200°C).
02 -
In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until evenly coated.
03 -
Arrange the vegetables on a baking sheet in a single layer. Roast in the oven for 25–30 minutes, or until tender and caramelized. Remove from the oven and set aside.
04 -
In a large pan over medium heat, melt the butter. Add chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.
05 -
Stir in the flour and cook, stirring constantly, for 1–2 minutes to remove the raw taste.
06 -
Gradually whisk in the vegetable broth. Simmer, stirring, until thickened, 3–4 minutes.
07 -
Add heavy cream and roasted vegetables to the pan. Stir until fully combined. Adjust seasoning with additional salt and pepper if needed; remove from heat.
08 -
Roll out the thawed puff pastry on a lightly floured surface. Cut into rounds just larger than your oven-safe bowls or ramekins.
09 -
Divide the vegetable mixture among prepared bowls. Place puff pastry rounds over each bowl, pressing edges to seal.
10 -
Brush the tops of the pastry with beaten egg for a glossy, golden finish.
11 -
Arrange the bowls on a baking sheet. Bake for 20–25 minutes, or until the puff pastry is puffed and golden brown. Cool briefly before serving hot.
# Notes:
01 -
For an extra depth of flavor, allow roasted vegetables to caramelize well before assembling the pies.