Description
Warm, hearty classic pot pies filled with tender, caramelized seasonal vegetables enveloped in flaky pastry.
Ingredients
Scale
- 2 cups mixed seasonal vegetables (carrots, parsnips, squash, Brussels sprouts)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 tablespoons cornstarch (optional)
- 1 package puff pastry sheets
- 1 egg (optional for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by cutting them into bite-sized pieces and placing them on a baking sheet.
- Drizzle the vegetables with olive oil, sprinkling with thyme, rosemary, salt, and pepper, then toss to coat.
- Roast vegetables for 20-25 minutes until tender and caramelized.
- In a separate pan, sauté diced onion until translucent, then add minced garlic.
- Fold in roasted vegetables and vegetable broth. Mix optional cornstarch with water if desired, and stir in.
- Roll out puff pastry sheets and cut into circles or squares for the pie dishes.
- Spoon vegetable mixture into pie dishes, cover with pastry, and seal edges. Make slits on top for steam.
- Brush with beaten egg if using for a golden finish.
- Bake for 25-30 minutes until pastry is golden.
Notes
Add fresh herbs before serving for additional flavor. Let the veggie filling cool before adding to pastry for a flakier crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg