Leftover Roast Vegetable Pie (Print Version)
Transform leftover roasted vegetables into a golden, flaky pastry pie with creamy herb filling.
# What You 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
# Preparation Steps:
01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add the garlic and cook for 1 minute.
03 - Stir in the flour and cook for 1 minute, stirring constantly to incorporate.
04 - Gradually pour in the vegetable stock, stirring to avoid lumps. Add the cream and dried herbs. Simmer until slightly thickened, about 2–3 minutes.
05 - Add the leftover roast vegetables. Stir to combine and cook for another 2–3 minutes. Season with salt and pepper to taste.
06 - Transfer the filling to a 9-inch pie dish or baking dish.
07 - Roll out the puff pastry to fit the dish. Drape the pastry over the filling, trimming any excess. Press the edges to seal and cut a few small slits in the top to allow steam to escape.
08 - Brush the pastry with beaten egg for a golden finish.
09 - Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
10 - Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- Nothing compares to that first golden crackle of puff pastry revealing a steaming, savory interior
- Those vegetables get a second life, tasting even better than the first time around
02 -
- Overfilling the pie dish leads to spillover in the oven. Leave a little room at the top.
- Underbaked pastry is sad and soggy. Wait for that deep golden color before removing from the oven.
03 -
- Cold filling means soggy pastry. Let the vegetable mixture cool slightly before adding to the pie dish.
- Place a baking sheet on the rack below to catch any drips.