Description
Roasted Autumn Vegetable Pot Pies are a comforting and hearty dish filled with seasonal vegetables, perfect for chilly days.
Ingredients
Scale
- 2 cups of mixed autumn vegetables (carrots, sweet potatoes, and Brussels sprouts)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 package of puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with olive oil, thyme, garlic powder, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine vegetable broth, cornstarch, and soy sauce, and bring to a simmer until thickened.
- Mix the roasted vegetables with the broth mixture.
- Roll out the puff pastry and cut into circles to fit your pie dishes.
- Fill the pie dishes with the vegetable mixture and cover with puff pastry.
- Brush the tops with beaten egg.
- Bake for 25-30 minutes until golden brown.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a vegan option, skip the egg wash and use a plant-based puff pastry.
- These pot pies can be made ahead and frozen before baking.
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg