Description
Roasted Autumn Vegetable Pot Pies are cozy, individual savory pies filled with caramelized fall vegetables, creamy herb sauce, and topped with buttery puff pastry — the perfect vegetarian comfort food for chilly evenings.
Ingredients
-
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 small butternut squash, peeled and cubed
- 2 carrots, peeled and sliced
- 1 small sweet potato, peeled and cubed
- 1 parsnip, peeled and chopped
- 1 small red onion, cut into wedges
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream (or milk)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- In a bowl, toss butternut squash, carrots, sweet potato, parsnip, red onion, and garlic with olive oil, salt, pepper, and thyme. Spread evenly on the baking sheet.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and golden brown. Remove from oven and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in vegetable broth, stirring constantly until smooth and thickened. Add cream, Dijon mustard, parsley, and Parmesan cheese. Simmer for 2–3 minutes until creamy. Adjust seasoning to taste.
- Combine roasted vegetables with the sauce and spoon into 4 small ramekins or oven-safe bowls.
- Cut puff pastry into squares large enough to cover each ramekin. Drape over the top, pressing edges lightly to seal.
- Brush tops with beaten egg for a golden finish and cut small slits to allow steam to escape.
- Bake for 20–25 minutes, or until pastry is puffed and golden brown.
- Let cool for 5 minutes before serving. Garnish with extra parsley or thyme.
Notes
- Use any combination of root vegetables such as turnips, potatoes, or Brussels sprouts.
- Make it vegan by using plant-based butter, milk, and puff pastry.
- Prepare the filling ahead of time and assemble just before baking for easy meal prep.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Main Course / Comfort Food
- Method: Roasting and Baking
- Cuisine: American