Leftover Roast Vegetable Pie (Printable)
Golden-crusted pie transforming leftover roasted veggies into a hearty, vegetarian meal with creamy filling and flaky pastry.
# What You'll Need:
→ Leftover Roast Vegetables
01 - 3-4 cups assorted leftover roasted vegetables (carrots, parsnips, potatoes, sweet potatoes, Brussels sprouts, bell peppers)
→ Pie Filling
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried thyme or rosemary
06 - 3 tablespoons all-purpose flour
07 - 1 cup vegetable stock
08 - ½ cup heavy cream
09 - Salt and pepper to taste
→ For the Crust
10 - 1 sheet puff pastry, thawed if frozen
11 - 1 egg, beaten
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually pour in vegetable stock, stirring to avoid lumps. Add cream and dried herbs. Simmer until slightly thickened, about 2-3 minutes.
05 - Add leftover roast vegetables to the sauce. Stir to combine and cook for another 2-3 minutes. Season with salt and pepper to taste.
06 - Transfer filling to a 9-inch pie dish or baking dish.
07 - Roll out puff pastry to fit the dish. Drape pastry over filling, trimming excess. Press edges to seal and cut small slits in top for steam escape.
08 - Brush pastry with beaten egg for golden finish.
09 - Bake for 25-30 minutes until pastry is golden brown and crisp.
10 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- Transforms yesterdays leftovers into tonights standout dinner
- The golden puff pastry topping makes everyone feel special
- Hearty enough to satisfy even the meat eaters at your table
02 -
- Do not skip cooling the filling slightly before covering with pastry or the bottom crust will turn soggy
- The steam vents are non negotiable unless you want pastry explosions in your oven
- Letting the pie rest for those 5 minutes makes the difference between a neat slice and a messy slide
03 -
- If your vegetables are large chunks give them a rough chop so they distribute evenly through the sauce
- Brush the pastry edges with water before pressing to seal helps prevent leaking during baking