Description
Delicious roasted autumn vegetable pot pies filled with seasonal vegetables.
Ingredients
Scale
- 2 cups mixed autumn vegetables (carrots, parsnips, squash)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
- 1 package puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Chop vegetables into small pieces.
- Toss vegetables with olive oil, salt, pepper, and thyme.
- Roast vegetables for 25 minutes until tender.
- In a small bowl, mix vegetable broth with cornstarch.
- Add broth mixture to roasted vegetables and stir.
- Roll out puff pastry and cut into circles.
- Fill each pastry circle with vegetable mixture.
- Seal edges and brush with egg wash.
- Bake for 25 minutes until golden brown.
Notes
- Adjust vegetables based on availability.
- Can be made vegan by omitting egg wash.
- Serve hot for best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 300
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Roasted Autumn Vegetable Pot Pies