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Roasted Autumn Vegetable Pot Pies

Cozy Up with Roasted Autumn Vegetable Pot Pies Delight

Delight in these Roasted Autumn Vegetable Pot Pies, a comforting dish bursting with seasonal flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Butternut Squash Provides sweetness and creamy texture; substitute with pumpkin if necessary.
  • 2 medium Carrots Adds natural sweetness and color; can use parsnips.
  • 2 medium Parsnips Contributes earthiness; rutabaga can be used as an alternative.
  • 2 medium Sweet Potatoes Offers rich sweetness; regular potatoes are an alternative.
  • 1 cup Brussels Sprouts Adds nutty flavor; green peas can be a sweet alternative.
  • 1 medium Onion Provides sweetness; shallots can be swapped for milder flavor.
  • 2 cloves Garlic Infuses savory aroma; garlic powder can be used instead.
For the Roux and Sauce
  • 3 tablespoons Butter Adds richness; vegan butter can be used.
  • 1/4 cup All-Purpose Flour Thickens the sauce; cornstarch is a gluten-free alternative.
  • 2 cups Vegetable Broth Provides moisture; chicken broth is a non-vegetarian alternative.
  • 1/2 cup Heavy Cream Adds richness; coconut milk is a good dairy-free option.
For Seasoning and Topping
  • 2 tablespoons Olive Oil Essential for roasting.
  • to taste Salt Balances flavors.
  • to taste Pepper Balances flavors.
  • 1 teaspoon Fresh Thyme Aromatic herb.
  • 1 teaspoon Fresh Rosemary Aromatic herb.
  • 1 sheet Puff Pastry Ensure gluten-free variety if needed.
  • 1 large Egg For egg wash; use plant-based milk for a vegan option.

Equipment

  • Oven
  • Mixing bowls
  • Baking sheet
  • Saucepan
  • pastry brush
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C). Gather baking sheets and mixing bowls.
  2. In a large bowl, combine cubed butternut squash, sliced carrots, diced parsnips, sweet potatoes, and halved 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, stirring halfway through, until tender and slightly golden.
  4. Melt 3 tablespoons of butter in a saucepan over medium heat. Add chopped onion and minced garlic, cooking until translucent, about 5 minutes.
  5. Stir in 1/4 cup of all-purpose flour, cooking for 1-2 minutes to make a roux.
  6. Gradually whisk in 2 cups of vegetable broth, allowing it to simmer for 3-4 minutes until thickened.
  7. Stir in 1/2 cup of heavy cream and fold in the roasted vegetables. Season to taste with salt and pepper.
  8. On a floured surface, roll out the puff pastry and cut out rounds that fit your oven-safe bowls.
  9. Divide the filling among the bowls and cover with puff pastry rounds, sealing the edges.
  10. Brush the top of the pastry with a beaten egg for a shiny finish.
  11. Bake for 20-25 minutes until golden and puffed. Cool slightly before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure the vegetable mixture is well-seasoned before adding the puff pastry for enhanced flavor. Use cold ingredients to maintain flaky pastry layers. Monitor baking to avoid over-browning.

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