Amazing Roasted Autumn Vegetable Pot Pies for Cozy Meals Recipe
These Amazing Roasted Autumn Vegetable Pot Pies are the perfect cozy meal to warm you up on chilly days. Featuring a medley of roasted root vegetables seasoned with fresh herbs and encased in flaky puff pastry, this recipe combines hearty flavors and comforting textures for an autumn-inspired dinner that's both delicious and satisfying.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 individual pot pies
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Seasonings
- 2 cups carrots, chopped
- 1 cup parsnips, chopped
- 1 cup sweet potatoes, diced
- 1 cup yellow onions, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- Salt and pepper to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 sheet puff pastry (store-bought)
- 1 egg, beaten (for brushing tops)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for roasting the vegetables and baking the pot pies.
- Prepare Vegetables: Chop all the vegetables — carrots, parsnips, sweet potatoes, and yellow onions — into bite-sized pieces. Mince the garlic cloves finely.
- Roast Vegetables: Toss the chopped vegetables and minced garlic with olive oil, salt, pepper, fresh thyme, and fresh sage on a baking sheet. Spread out evenly and roast in the oven for about 25 minutes or until the vegetables are tender and lightly caramelized.
- Mix Roasted Veggies: Remove the vegetables from the oven and transfer them to a large bowl. Combine well and adjust seasoning if needed, adding any extra herbs or spices according to taste.
- Prepare Puff Pastry: Roll out the puff pastry sheet on a floured surface. Cut the pastry into circles sized to fit your ramekins or pie tins. These circles will form the base and the top crust for each pot pie.
- Assemble Pot Pies: Place the first pastry circle into the base of each ramekin or pie tin. Spoon the roasted vegetable filling evenly into each. Cover with another pastry circle on top. Seal the edges by pressing down with a fork to prevent leakage during baking.
- Brush and Bake: Brush the tops of each pie with the beaten egg to create a golden, glossy finish. Place the pies on a baking sheet and bake in the preheated oven for 30 minutes or until the puff pastry is golden brown and puffed up.
- Cool and Serve: Allow the pot pies to cool for a few minutes after baking to set slightly before serving. Enjoy warm for a cozy autumn meal.
Notes
- You can add other root vegetables like turnips or beets to vary the flavor and texture.
- If you want a vegan version, substitute the beaten egg with a plant-based milk or olive oil for brushing the pastry.
- Ensure the vegetables are roasted well to bring out natural sweetness and deeper flavor.
- Use cold puff pastry for easier handling and better puff.
- These pot pies can be made ahead and baked just before serving.
