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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies

These Roasted Autumn Vegetable Pot Pies are a delicious vegetarian recipe perfect for the fall season.
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Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 4 pies
Calories 300 kcal

Equipment

  • baking sheets
  • Dutch oven
  • Rolling Pin
  • pastry cutter

Ingredients
  

Vegetables

  • 1 small butternut squash peeled, seeded and diced
  • 1 small baking pumpkin peeled, seeded and diced
  • 2 large carrots peeled and diced
  • 0.5 pound Brussels sprouts trimmed and quartered
  • 1 small cauliflower cut into chunks

Cooking Ingredients

  • 2 tablespoons olive oil
  • kosher salt
  • freshly cracked black pepper
  • 1 pinch crushed red pepper flakes
  • 3 tablespoons unsalted butter
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 pound crimini mushrooms stemmed and sliced
  • 2 dried bay leaves
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable stock
  • 0.5 cup greek yogurt
  • 0.75 cup frozen peas thawed
  • 1 large egg whisked with a splash of water

Black Pepper Rosemary Crust

  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon fresh rosemary chopped
  • 0.5 cup unsalted butter very cold and diced
  • 2 large egg yolks
  • 0.25 cup buttermilk

Instructions
 

Preparation

  • Preheat oven to 425℉.
  • Divide the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower between two large baking sheets. Drizzle with olive oil and season with salt and black pepper. Toss to coat and roast in the oven for 20 to 25 minutes.
  • Once roasted, cool on baking sheets and lower temperature to 375℉.
  • Heat a pot over medium-high heat. Melt 2 tablespoons of butter and add onions and garlic. Sauté until onions are translucent. Season and continue caramelizing. Add mushrooms and cook until browned.
  • Stir in thyme, rosemary, and bay leaves, then add remaining 1 tablespoon butter and melt before adding flour. Stir and cook for 30 seconds, then slowly add vegetable stock and allow to thicken for 10 to 15 minutes.
  • Check seasoning and adjust with salt and black pepper. Stir in roasted vegetables, Greek yogurt, and peas, then cook for an additional minute and allow to cool slightly.
  • In a bowl, whisk together flour, baking powder, salt, black pepper, and rosemary. Rub in cold butter until it resembles coarse crumbs.
  • Whisk egg yolks and buttermilk, add to flour mixture and stir until dough forms. Shape into a disk, cover, and chill for at least 1 hour.
  • Roll out dough into circles, divide filling among ramekins, mound filling, top with crusts, and seal edges with egg wash.
  • Make slits in the crusts for steam, brush with egg wash, sprinkle with black pepper, and bake for 25 to 30 minutes until golden brown.
  • Cool slightly before serving.

Notes

This recipe can be made up to 2 days in advance. Allow to thaw slightly before rolling out the dough.

Nutrition

Serving: 1pieCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword autumn recipes, Comfort Food, Main Dishes, Pot Pies, Vegetarian
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