Thanksgiving is quickly approaching and I have been trying to think of dishes to add to our usual lineup. We like a lot of vegetables in our family, so I decided to experiment with this Vegetable Pot Pie. It is a nice side dish to make when you have vegetarians in the group. There is something about the puff pastry crust that gives it a special, festive feel!
Vegetable Pot Pie
You can use almost any group of vegetables that you like. I happened to have around:
- 4 baby yams
- a russet potato
- a red onion
- baby portabella mushrooms
- 1 cup of cauliflower florets
- 1 cup of spinach
- 2 TB. of butter
- 1/4 cup of flour
- 1/2 cup of vegetable broth
- 1/2 cup of half & half or milk
- 1 package of frozen puff pastry (lightly thawed.
****minced rosemary & thyme
Chop everything into bite size pieces. Mince your herbs. Season with salt and fresh ground pepper.
Saute in a large skillet with a few TB. of olive oil until just cooked through.
Meanwhile you can make a roux to thicken it and make kind of a gravy that will bind the veggies together.
Begin making the roux by melting a few TB. of butter in a small saucepan over medium heat.
Whisk 1-4 cup of flour into the butter and stir together until it forms a thick, rough paste.
Slowly stir in a 1/2 cup of vegetable broth and 1/2 cup of cream and stir until smooth.
Mix this in lightly with the vegetables in the skillet. Cook for 5 minutes to thicken.
Pour the vegetable mixture into your baking dish.
Flour a cutting board and gently unwrap the puff pastry into a flat sheet. Use a rolling pin to lightly smooth it flat. Cut into 1/2″ strips and begin a woven pattern (over/ under) with the strips over the vegetables.
I brushed the strips with egg yolk (which happened to be very yellow). I am not sure I needed to do this step, but I have read it makes it shiny. It does give it a golden color!
If the weaving the strips intimidates you, you can make it much easier by just laying the puff pastry over the top and cutting it with a knife into the shape of your baking dish. Make sure to pierce it with a knife before baking it.
Bake in a 400 degree oven until bubbly and the crust starts to brown – about 25 – 30 minutes.
Serve hot from the oven with a some toasted rosemary bread. Your guests will love it!