Description
Ultimate Autumn Vegetable Pot Pies with Buttery Puff Pastry
Ingredients
Scale
- 1 cup 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
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F. Toss the cubed butternut squash, carrots, parsnips, sweet potatoes, and halved Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary on a large baking sheet. Roast for 25–30 minutes until vegetables are tender and golden with caramelized edges.
- Melt the butter in a large skillet over medium heat and sauté the chopped onion for 4–5 minutes until softened and translucent. Add the minced garlic and cook another 30 seconds until fragrant, removing from heat just as it begins to color to prevent burning.
- Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to form a light roux that removes raw flour taste. The mixture should be slightly paste-like but not browned.
- Gradually pour in the vegetable broth while whisking to prevent lumps, then slowly add the heavy cream. Simmer for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- In a large bowl, combine the roasted vegetables with the cream sauce, folding gently so each piece is coated. Adjust seasoning with additional salt and pepper to taste.
- Divide the vegetable mixture between six individual ramekins or pour into a 9×13-inch baking dish. Cover with thawed puff pastry, trimming excess and crimping edges to seal. Cut 2–3 small slits for steam vents and brush pastry with beaten egg for a golden finish.
- Bake for 20–25 minutes until the pastry is puffed and deep golden and the filling is bubbling around the edges. Let rest for 5 minutes before serving to allow the sauce to thicken slightly. Note: filling may seem loose initially but will thicken as it bakes and vegetables release starches.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 550
- Sugar: 8g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Autumn Vegetable Pot Pies, Vegetable Pot Pie, Comfort Food