Roasted Autumn Vegetable Pot Pies (Print Version)

Roasted autumn vegetables and creamy filling under golden puff pastry, perfect for cozy comfort food nights.

# 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
06 - 2 tablespoons olive oil
07 - Salt and freshly ground black pepper, to taste
08 - 1 tablespoon fresh thyme, finely chopped
09 - 1 teaspoon fresh rosemary, finely chopped

→ Creamy Base

10 - 1 tablespoon unsalted butter
11 - 1 medium yellow 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 frozen puff pastry, thawed
17 - 1 large egg, beaten

# Steps:

01 - Preheat the oven to 400°F (200°C). In a large mixing bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, sprinkle with salt, black pepper, thyme, and rosemary, then toss until evenly coated.
02 - Spread the prepared vegetables in a single layer on a rimmed baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and caramelized. Remove from oven and set aside.
03 - Melt butter in a large sauté pan over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in the vegetable broth, bringing the mixture to a gentle simmer. Continue stirring for 3 to 4 minutes until slightly thickened. Stir in the heavy cream, then add the roasted vegetables, mixing to combine. Adjust seasoning as needed.
05 - If needed, reheat oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface and cut into rounds just larger than the bowls. Divide the vegetable filling among oven-safe bowls, cover with pastry rounds, and gently seal the edges.
06 - Brush the pastry tops with beaten egg for a glossy finish. Place bowls on a baking sheet and bake for 20 to 25 minutes, until the pastry is puffed and golden brown.
07 - Allow pot pies to cool slightly before serving hot in their bowls.

# Notes:

01 - Ensure puff pastry is fully thawed and handle gently to maintain flakiness. For best results, prebake on the middle rack to achieve even browning.

Go Back