Description
A hearty and colorful vegetarian pot pie featuring caramelized Brussels sprouts and roasted root vegetables, topped with flaky pastry and finished with tangy feta, crunchy walnuts, and sweet cranberries.
Ingredients
Scale
For the Crust:
- 1 lb Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1 small butternut squash, peeled and cubed
- 2 carrots, peeled and sliced
- 1 medium beet, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts, sweet potato, butternut squash, carrots, beet, onion, and garlic with olive oil, smoked paprika, thyme, salt, and pepper on a baking sheet.
- Roast vegetables for 25-30 minutes until caramelized and tender, stirring halfway through. Remove from oven and let cool slightly.
- Divide roasted vegetable medley among four oven-safe ramekins or small baking dishes. Top each with feta, walnuts, and cranberries.
- Cut puff pastry into four squares to fit over ramekins. Place pastry over each, crimping edges. Brush with beaten egg wash.
- Bake at 400°F (200°C) for 15-20 minutes until pastry is golden brown and puffed. Serve warm.
Notes
You can customize the seasonings to taste.