Description
A comforting and hearty vegetarian pot pie filled with roasted seasonal vegetables in a creamy herb sauce, topped with flaky puff pastry.
Ingredients
Scale
For the Crust:
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup parsnips, cubed
- 1 cup Brussels sprouts, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, carrots, parsnips, Brussels sprouts, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- In a large saucepan, whisk flour into 1/4 cup vegetable broth to form a paste. Gradually stir in remaining broth and bring to a simmer, cooking until thickened, about 5 minutes.
- Stir in heavy cream and roasted vegetables. Simmer for 5 minutes, then season with additional salt and pepper if needed. Divide mixture among four oven-safe ramekins.
- Roll out puff pastry and cut into circles slightly larger than ramekins. Place pastry over each ramekin, crimping edges. Brush with beaten egg and cut a small vent in the center.
- Bake at 400°F (200°C) for 20-25 minutes until pastry is golden brown and puffed. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.