Leftover Roast Vegetable Pie (Printable Format)

Golden puff pastry over creamy roasted vegetables in a hearty British-style pie

# What You Need:

→ Leftover Roast Vegetables

01 - 3-4 cups assorted leftover roasted vegetables such as carrots, parsnips, potatoes, sweet potatoes, Brussels sprouts, and 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 - 1/2 cup heavy cream or plant-based cream alternative
09 - Salt and pepper to taste

→ Crust

10 - 1 sheet puff pastry, store-bought and thawed if frozen
11 - 1 egg, beaten for egg wash (omit for vegan version)

# How-To Steps:

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 minced garlic and cook for 1 minute.
03 - Stir in flour and cook for 1 minute, stirring constantly to prevent burning.
04 - Gradually pour in vegetable stock while 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 the filling to a 9-inch pie dish or baking dish.
07 - Roll out puff pastry to fit the dish. Drape pastry over the filling, trimming any excess. Press edges to seal and cut small slits in the top to allow steam to escape.
08 - Brush pastry with beaten egg for a golden finish. Skip this step for vegan version.
09 - Bake for 25-30 minutes until pastry is golden brown and crisp.
10 - Let cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It rescues leftover roast vegetables from reheating boredom and transforms them into something golden and satisfying.
  • The creamy herb filling brings everything together while letting each vegetables natural sweetness shine through.
  • Store-bought puff pastry makes this feel fancy enough for guests while keeping it totally manageable for a weeknight.
02 -
  • If your roast vegetables are large chunks, cut them into smaller pieces before adding them to the filling so every bite includes a variety of flavors.
  • The filling should be thick and creamy, not soupy, because the vegetables will release some moisture as they bake.
  • Make sure those steam vents in the pastry are cut properly or you will end up with a soggy bottom crust.
03 -
  • Warm your pie dish slightly before adding the filling to help prevent the bottom crust from becoming soggy.
  • If the pastry is browning too quickly, loosely tent the pie with foil for the last 10 minutes of baking.

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