Leftover Roast Vegetable Pie (Printable)
Golden-crusted comfort transforming roast remnants into hearty satisfaction
# 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 (or plant-based cream for vegan option)
09 - Salt and pepper to taste
→ For the Crust
10 - 1 sheet puff pastry (store-bought, thawed if frozen)
11 - 1 egg, beaten (for egg wash; omit for vegan version)
# 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.
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 filling, trimming excess. Press edges to seal and cut small slits in top to allow steam escape.
08 - Brush pastry with beaten egg for golden finish (skip 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 Tips:
01 -
- Turns yesterdays roast vegetables into todays comfort food masterpiece
- The creamy herb filling brings everything together in ways that feel incredibly indulgent despite being so practical
02 -
- Cold filling can make puff pastry soggy on the bottom. Let your vegetable mixture cool slightly or use a hot pie dish to help crisp the bottom crust.
- The filling thickens as it cools, so make the sauce slightly thinner than you think necessary. It will be perfect by the time you sit down to eat.
03 -
- Use leftover vegetables that were roasted with herbs already. Those flavors continue developing in the pie filling.
- Let the puff pastry come to room temperature before unfolding to prevent cracking at the folds.