Description
Delicious pot pies filled with roasted root vegetables, fresh herbs, and a creamy sauce, encased in a flaky puff pastry perfect for cozy autumn dinners.
Ingredients
Scale
- 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)
Instructions
- 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 the vegetables until well coated, then spread them on a large baking sheet. Roast for 25-30 minutes until tender and caramelized.
- Melt butter in a large pan over medium heat. Add onion and garlic, cooking until translucent (about 5 minutes).
- Stir in flour and cook for 1-2 minutes, then whisk in vegetable broth. Bring to a simmer and let thicken for 3-4 minutes.
- Incorporate heavy cream and roasted vegetables, mixing well. Adjust seasoning as needed and remove from heat.
- Allow the filling to cool slightly before assembling the pot pies.
- Fill ramekins with the vegetable mixture, cover with puff pastry, and brush with egg wash.
- Bake for 25-30 minutes, or until the pastry is golden brown.
- Let cool slightly before serving.
Notes
For added flavor, consider adding a sprinkle of Parmesan cheese or a dash of nutmeg to the filling before sealing with pastry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 40mg
Keywords: pot pies, autumn recipes, vegetarian, comfort food