These rustic home-style Fall Vegetable Pot Pies are stuffed with a rainbow of creamy fall veggies, including root vegetables, pumpkin and squash, and covered by a puff-pastry crust. What a delicious, comforting dish!
Hello my beautiful friends!
Today I’m sharing with you a recipe that is easy to make and oh so comforting to eat on a cold fall night.
These hearty Fall Vegetable Pot Pies, baked and served in individual ramekins, are always fun at any gathering but look especially festive when served at a holiday table.
Start by gathering your favorite fall vegetables: I love to use root vegetables such as celeriac (which is also the king of my cheap, succulent and festive Vegan Holiday Roast recipe), yellow and sweet potatoes, parsnips, carrots, turnips but also butternut squash and pumpkin, for that authentic fall vibe.
This recipe comes together very easily: you make a flavorful and creamy veggie stew, fill the cocottes (like these ones from Restaurantware) slightly below the rim, dampen the edge of the ramekin with a little water on the tip your finger and top it with a pastry round.
Don’t forget to crimp the edges with a fork and make a slit in the center so the stew inside can vent.
Brush with a little olive oil, place on a cookie sheet in pre-heated oven at 190°C/375°F, and bake until they are golden and delicious (around 15 minutes).
Allow to cool for up to 10 minutes before serving, and then dig in!
Fall Vegetable Pot Pies
- 1 sheet puff pastry
- 2 cups vegetables see notes*
- ½ cup frozen peas
- 1 onion diced
- 1 leek diced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 3 tbsp all-purpose flour
- 1 cup plant-based milk
- 1 tsp thyme
- 2 bay leaves
- 1 pinch salt and pepper
- 1 cup vegetable broth
- Preheat oven to 190°C/375°F. Dice and combine the vegetables minus the frozen peas in a non-stick pan. Toss with 1 tbsp of olive oil (or a splash of water) and cook on medium/high for around 10 minutes.
- In the meantime, roll the puff pastry out on a lightly floured surface. Carefully cut out disks big enough to cover your ramekins (I used the lids as a pattern) leaving half a cm for crimping.
- Back to the veggies: add the plant-based milk to the pan, sift in the flour and stir as to coat all the vegetables. Add the crushed pepper, salt (if using), thyme and bay leaves and cook for 2 more minutes.
- Slowly add 1 cup of vegetable stock, stirring constantly. Let the mixture cook and thicken for 5–10 minutes. The squash and celeriac cubes should be tender enough to easily pierce with a fork, but not so tender that they fall apart. Remove the bay leaf.
- Transfer the vegetables in the ramekins, add the peas and and stir gently to combine. If the mixture seems too dry, add more vegetable stock until it is creamy and stew-like.
- Fill the ramekins just below the rim and dampen the edge of the ramekin with a little water, on your finger tip. Place the puff pastry over the top and crimp the edges with a fork (or your finger tip) pressing down. Make an X-shaped slit for the steam to release while cooking, and brush with a little olive oil.
- Bake the pot pies for 20 minutes at 190°C/375°F, or until the crust is crisp and browned. Allow to cool for 5 minutes before serving with a fresh salad. Place the hot ramekins on serving plates and enjoy.
My suggestions are:
squash, pumpkin, celeriac root, cauliflower or broccoli, carrots, parsnip, yellow and sweet potatoes, mushrooms etc.
Did you enjoy this recipe? What are you planning to cook for your family and loved ones this holiday season? Let me know in the comments, and don’t forget to pin this post to share the love ♥
I wish you a love-filled day xoxo