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Roasted Autumn Vegetable Pot Pies: A Cozy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy the warmth and comfort of these Roasted Autumn Vegetable Pot Pies, filled with seasonal vegetables and encased in a flaky crust.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup green peas
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 package of puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, carrots, potatoes, peas, onion, and garlic with olive oil, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a saucepan, add flour and cook for a minute over medium heat, then stir in the vegetable broth and soy sauce, bringing it to a simmer until thickened.
  5. Combine roasted vegetables with the sauce, mixing well.
  6. Roll out puff pastry and cut into circles to fit your pie dishes.
  7. Fill each pie dish with the vegetable mixture and cover with pastry, sealing the edges.
  8. Cut slits in the top of each pastry for steam to escape.
  9. Bake for 25-30 minutes or until golden brown.

Notes

  • For an extra kick, add cayenne pepper to your vegetable mixture.
  • You can substitute any seasonal vegetables you like.

Nutrition

Find it online: https://www.superfoodscribe.com/roasted-autumn-vegetable-pot-pies-a-cozy-comfort-food-delight/