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Mini Veggie Pot Pie

Small golden pot pies filled with a creamy vegetable mix and puff pastry topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Person
Course: Dinner
Cuisine: American-Comfort
Ingredients Method

Ingredients
  

For the Filling:
  • 2 cups broccoli florets chopped small
  • 2 large carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 large onion chopped
  • 1 cup peas
  • 1 tablespoon fresh thyme leaves
  • 1 pinch nutmeg
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 3 tablespoons vegan butter
  • 1 tablespoon olive oil
  • ¼ cup oat flour
  • 2½ cups unsweetened cashew milk
For Assembly:
  • 1 package puff pastry thawed
  • Egg wash or vegan egg wash

Method
 

  1. Cook onion, garlic, carrots, celery, and broccoli in butter and oil.
  2. Add oat flour, cashew milk, peas, thyme, nutmeg, salt, and pepper.
  3. Simmer until thick and creamy.
  4. Spoon filling into ramekins and top with puff pastry.
  5. Brush with egg wash and bake until golden and puffy.