why make this recipe
This pot pie uses roasted fall vegetables and a creamy sauce. It tastes warm and rich. It is easy to make and feeds a small group. The puff pastry top makes each pie crisp and golden.
introduction
These Roasted Autumn Vegetable Pot Pies mix sweet and savory fall roots. You roast vegetables first to bring out their flavor. Then you make a simple cream sauce and bake with puff pastry. The result is a cozy, one-person pot pie that feels special but is simple to make.
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)
Directions :
- Preheat the oven to 400°F (200°C).
- 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 vegetables are well-coated.
- Spread vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized. Remove from oven and set aside.
- In a large pan, melt the butter over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour, cooking and stirring constantly for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the vegetable broth and bring to a simmer, allowing the mixture to thicken for about 3-4 minutes.
- Stir in the heavy cream and roasted vegetables, combining all ingredients well. Season to taste with additional salt and pepper if needed, then remove from heat.
- Preheat the oven again if needed to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface. Cut it into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
- Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal.
- Brush the tops with the beaten egg to achieve a golden brown finish during baking.
- Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
- Allow to cool slightly before serving hot.
how to make Roasted Autumn Vegetable Pot Pies
- Roast the vegetables so they get color and a sweet taste.
- Make the sauce in a pan: cook onion and garlic, add flour, then broth and cream to thicken.
- Mix roasted vegetables into the sauce.
- Fill ramekins, top with puff pastry, seal edges and brush with egg.
- Bake until pastry is puffed and golden. Let cool a few minutes before serving.
how to serve Roasted Autumn Vegetable Pot Pies
Serve the pies hot. Place each ramekin on a plate. Use a small salad or steamed greens on the side to add freshness. Let guests open the pastry top to release the steam.
how to store Roasted Autumn Vegetable Pot Pies
- In the fridge: Cool pies, cover tightly, and store for up to 3 days.
- To reheat: Bake at 350°F (175°C) for 10-15 minutes until hot. If using microwave, heat covered but pastry will soften.
- To freeze: Freeze filling and thaw before topping with fresh puff pastry. Do not freeze baked puff pastry; it will lose crispness.
tips to make Roasted Autumn Vegetable Pot Pies
- Cut vegetables into similar size pieces so they cook evenly.
- Roast until caramelized for better flavor.
- Use cold puff pastry and work fast to keep it flaky.
- If filling is watery, simmer a few minutes longer to thicken.
- Brush egg wash just before baking for best color.
variation (if any)
- Add cooked mushrooms or peas for more texture.
- Use a pie crust instead of puff pastry for a different top.
- Add a splash of white wine to the sauce for extra depth.
- Make one large pot pie in a baking dish instead of individual ramekins.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw and pat dry to remove extra moisture. Roast until they brown a bit.
Q: Can I make this vegan?
A: Use dairy-free cream and vegan butter. Skip egg wash or use a little plant milk for brushing.
Q: How do I know the filling is done?
A: The vegetables should be tender and the sauce thickened. Taste and adjust seasoning before filling bowls.
Q: Can I use store-bought gravy instead of making the sauce?
A: Yes. Use about 2 cups of a good vegetable gravy and adjust seasoning.
Q: Can I assemble ahead?
A: You can make the filling a day ahead and store in the fridge. Top with pastry and bake before serving.
Conclusion
For more ideas and variations on vegetable pot pies, see this Roasted Autumn Vegetable Pot Pies – Jonathan Melendez. If you want a different vegetable pot pie method, try the Vegetable Pot Pie Recipe. For another puff pastry twist, check Roasted Root Vegetable Pot Pie with Puff Pastry – No Frills Kitchen.