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Roasted Autumn Vegetable Pot Pies Recipe

Roasted Autumn Vegetable Pot Pies Recipe
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★★★★★

5 from 12 reviews

Delight in these Roasted Autumn Vegetable Pot Pies, featuring a savory medley of seasonal roasted root vegetables and Brussels sprouts in a creamy herb-infused sauce, all topped with a flaky golden puff pastry crust. Perfectly comforting for chilly evenings, this recipe combines hearty roasted vegetables with a luscious gravy, sealed under a crisp pastry lid.

Ingredients

Scale

Roasted Vegetables

  • 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

Sauce and Filling

  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream

Assembly

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables: In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season with salt, pepper, chopped thyme, and rosemary. Toss the vegetables until they are evenly coated with the oil and herbs.
  3. Roast Vegetables: Spread the coated vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes until they are tender and caramelized. Remove from the oven and set aside.
  4. Sauté Aromatics: In a large pan over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
  5. Make Roux: Stir in the flour, continuously stirring and cooking for 1-2 minutes. This removes the raw flour taste and helps thicken the sauce.
  6. Add Broth: Gradually whisk in the vegetable broth, bringing the mixture to a simmer. Allow it to thicken over 3-4 minutes while stirring occasionally.
  7. Combine Cream and Vegetables: Stir in the heavy cream followed by the roasted vegetables. Mix well and adjust seasoning with salt and pepper if needed. Remove the filling from heat.
  8. Prepare Puff Pastry: If the oven has cooled, preheat it again to 400°F (200°C). Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into rounds slightly larger than the opening of your oven-safe bowls or ramekins.
  9. Assemble Pot Pies: Divide the vegetable filling evenly among the bowls. Place a puff pastry round on top of each bowl, gently pressing the edges to seal the filling inside.
  10. Apply Egg Wash: Brush the top of each pastry with the beaten egg to help achieve a beautiful golden brown color during baking.
  11. Bake: Arrange the bowls on a baking sheet. Bake in the preheated oven for 20-25 minutes until the puff pastry is puffed up and golden brown.
  12. Serve: Allow the pot pies to cool slightly before serving hot for the best flavor and texture experience.

Notes

  • You can substitute heavy cream with coconut cream for a dairy-free version.
  • Ensure the puff pastry is fully thawed before rolling for easier handling.
  • Use oven-safe bowls or ramekins to avoid accidents during baking.
  • Feel free to add other root vegetables like turnips or parsnips to customize the filling.
  • Leftover filling can be stored in the refrigerator for up to 3 days and used for pot pie or as a side dish.

Nutrition

Keywords: autumn vegetables, pot pie, roasted vegetables, puff pastry, vegetarian pot pie, comfort food, fall recipe

Find it online: https://thehungrymason.com/roasted-autumn-vegetable-pot-pies-recipe/