Roasted Autumn Vegetable Pot Pies
Warm and comforting pot pies filled with seasonal vegetables and a creamy sauce, wrapped in flaky puff pastry, perfect for chilly days.
Ingredients
Vegetables
- 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
- 1.5 cups Brussels sprouts, halved
Sauce and Seasonings
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped large onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
Final Assembly
- 1 sheet puff pastry, thawed
- 1 egg beaten (for egg wash)
Instructions
Preparation
- 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, and 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.
Assembly and Baking
- 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.
Notes
For added flavor, try adding a splash of white wine while cooking the vegetables. Feel free to mix in other seasonal vegetables like turnips or sweet onions. If you want a crunchier topping, bake the pot pies a little longer.