Roasted Autumn Vegetable Pies (Print Version)
# Ingredients:
→ Roasted 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
→ Seasoning and Oil
06 -
2 tablespoons olive oil
07 -
Salt and black pepper, to taste
08 -
1 tablespoon fresh thyme, chopped
09 -
1 teaspoon fresh rosemary, chopped
→ Sauce Base
10 -
1 tablespoon unsalted butter
11 -
1 medium 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 large egg, beaten (for egg wash)
# Instructions:
01 -
Preheat the 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, season with salt, pepper, thyme, and rosemary, then toss until evenly coated.
03 -
Spread vegetables in an even layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes until tender and caramelized. Remove from oven and set aside.
04 -
In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic, cooking until onion is translucent, approximately 5 minutes.
05 -
Stir in flour and cook while stirring constantly for 1 to 2 minutes to eliminate raw flour flavor.
06 -
Gradually whisk in vegetable broth and bring mixture to a simmer. Continue cooking until thickened, about 3 to 4 minutes.
07 -
Stir in heavy cream and roasted vegetables until fully combined. Adjust seasoning with salt and pepper to taste, then remove from heat.
08 -
If oven has cooled, preheat again to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut into rounds slightly larger than the diameter of your oven-safe bowls or ramekins.
09 -
Divide the vegetable mixture evenly among bowls. Place a puff pastry round over each and press edges firmly to seal.
10 -
Brush the tops of the puff pastry with the beaten egg to promote even browning.
11 -
Set bowls on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden brown and risen.
12 -
Allow pot pies to cool slightly before serving warm.
# Notes:
01 -
Adjust seasoning as preferred. For a vegan variation, substitute butter with plant-based butter, heavy cream with coconut or almond cream, and choose vegan puff pastry.
02 -
Alternative root vegetables such as turnips or celeriac may be used to vary the filling.