Leftover Roast Vegetable Pie (Printable Version)
Transform leftover roasted vegetables into a comforting golden-crusted pie with creamy filling and flaky pastry.
# 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 - 1/2 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 It:
01 - Preheat the oven to 400°F.
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 (skip this step for a vegan version).
09 - Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
10 - Let cool for 5 minutes before serving.
# Expert Tips:
01 -
- It transforms forgotten leftovers into something youd actually crave on a Tuesday night
- The golden pastry crust makes everything feel fancy even though it took twenty minutes
02 -
- Overfilling the pie dish is tempting but the filling will bubble up through those steam vents and make a mess of your oven
- The vegetables are already cooked, so once the filling is hot and the pastry is golden, youre done
03 -
- Use a light-colored metal pie dish rather than glass or ceramic for the crispiest bottom crust
- Place a baking sheet on the rack below to catch any bubbling over drips