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Roasted Autumn Vegetable Pot Pies

Cozy Roasted Autumn Vegetable Pot Pies to Warm Your Heart

Delightful Roasted Autumn Vegetable Pot Pies, a comforting vegetarian dish featuring seasonal flavors.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 pies
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Butternut Squash Cubes; substitute with pumpkin for a similar flavor.
  • 1 cup Carrots Sliced; any root vegetable like parsnips can be used.
  • 1 cup Parsnips Chopped; can be swapped with rutabaga for different taste.
  • 1 cup Sweet Potatoes Cubed; regular potatoes can be substituted.
  • 1 cup Brussels Sprouts Halved; green peas can be used as an alternative.
  • 1 medium Onion Chopped; shallots can be used for a milder flavor.
  • 2 cloves Garlic Minced; garlic powder can be used as an alternative.
  • 1 teaspoon Fresh Thyme Dried herbs can be used in smaller amounts.
  • 1 teaspoon Fresh Rosemary Dried herbs can be used in smaller amounts.
For the Roux
  • 4 tablespoons Butter Can substitute with vegan butter for dairy-free.
  • 1/4 cup All-Purpose Flour Use cornstarch to make it gluten-free.
  • 2 cups Vegetable Broth Chicken broth can be used for non-vegetarian option.
  • 1/2 cup Heavy Cream Coconut milk works as a dairy-free alternative.
For the Pastry
  • 1 sheet Puff Pastry Ensure a gluten-free version if needed.
  • 1 large Egg For egg wash; vegan egg wash made with plant-based milk can be used.
Seasonings
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Olive Oil For roasting vegetables.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Saucepan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss to coat.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  4. In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until translucent (about 5 minutes).
  5. Stir in flour and cook for 1-2 minutes. Gradually whisk in broth, simmering until thickened (3-4 minutes).
  6. Reduce heat to low, stir in cream, and fold in roasted vegetables. Adjust seasoning as needed.
  7. Roll out puff pastry on a floured surface, cut rounds larger than the bowl tops.
  8. Divide the vegetable filling among bowls, top with pastry rounds, and seal the edges.
  9. Brush tops with egg wash and bake for 20-25 minutes until golden brown.
  10. Cool slightly before serving.

Nutrition

Serving: 1pieCalories: 450kcalCarbohydrates: 50gProtein: 8gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, season generously and ensure all ingredients are cold before mixing for a flaky crust.

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