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!
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
Styling:
❥Wood serving platter by Brad Quarless Furniture
❥Ramekins by Restaurantware
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