Leftover Roast Vegetable Pie (Print Version)
Golden-crusted pie transforming leftover roasted vegetables into a creamy, herb-infused vegetarian meal ready in under an hour.
# 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 - ½ cup heavy cream or plant-based cream alternative
09 - Salt and pepper to taste
→ Crust and Finishing
10 - 1 sheet puff pastry, thawed if frozen
11 - 1 egg, beaten for egg wash
# How To Make:
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 until fragrant.
03 - Stir flour into the skillet and cook for 1 minute, stirring constantly to eliminate raw flour taste.
04 - Gradually pour in vegetable stock while stirring continuously to prevent lumps. Add cream and dried herbs. Simmer for 2–3 minutes until sauce thickens slightly.
05 - Add leftover roast vegetables to the sauce. Stir to coat evenly and cook for 2–3 minutes until heated through. Season with salt and pepper to taste.
06 - Transfer the vegetable filling mixture to a 9-inch pie dish or baking dish, spreading evenly.
07 - Roll puff pastry to fit the dish dimensions. Drape pastry over filling, trim excess edges, and press firmly to seal. Cut several small slits in the top crust to allow steam escape during baking.
08 - Brush pastry surface evenly with beaten egg for golden-brown finish. Omit this step for vegan preparation.
09 - Bake for 25–30 minutes until pastry achieves deep golden-brown color and crisp texture.
10 - Allow pie to rest for 5 minutes before serving to set filling and ensure clean portions.
# Expert Tips:
01 -
- It turns what feels like sad leftovers into something you'd happily serve guests
- The golden puff pastry makes everything feel special and worth savoring
02 -
- Cold puff pastry is infinitely easier to handle than warm, so work quickly once you remove it from the refrigerator
- The filling needs to be completely cool before adding the pastry, or the bottom will turn soggy while baking
03 -
- Always cut your steam vents in the pastry before baking, or you'll end up with exploded edges and a messy oven
- Place your pie dish on a baking sheet to catch any bubbling overflow that might happen during baking