Leftover Roast Vegetable Pie (Printable version)

Hearty golden pie transforming leftover roast vegetables into a comforting vegetarian meal 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 - ½ cup heavy cream or plant-based cream
09 - Salt and pepper to taste

→ Crust

10 - 1 sheet puff pastry, thawed if frozen
11 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat oven to 400°F.
02 - Heat olive oil in large skillet over medium heat. Add diced onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute.
03 - Stir in flour and cook 1 minute, stirring constantly to form a roux.
04 - Gradually pour in vegetable stock, stirring to avoid lumps. Add cream and dried herbs. Simmer until slightly thickened, about 2–3 minutes.
05 - Add leftover roast vegetables to sauce. Stir to combine and cook 2–3 minutes. Season with salt and pepper to taste.
06 - Transfer filling to 9-inch pie dish or baking dish.
07 - Roll puff pastry to fit dish. Drape pastry over filling, trim excess, press edges to seal, and cut small slits in top for steam escape.
08 - Brush pastry with beaten egg for golden finish.
09 - Bake 25–30 minutes until pastry is golden brown and crisp.
10 - Let cool 5 minutes before serving.

# Expert tips:

01 -
  • It turns yesterdays forgotten roast into something everyone gathers around the table for
  • The filling comes together in one pan while your oven does the rest of the work
  • That first forkful through crisp pastry into warm vegetables is pure comfort
02 -
  • Overfilling the dish means the filling will bubble over and create a mess in your oven
  • Those steam vents are not optional they prevent the pastry from getting soggy underneath
  • Letting the pie cool for even a few minutes makes a huge difference in how neatly it slices
03 -
  • Cold puff pastry is much easier to work with so keep it chilled until the moment you need it
  • If your vegetables are large chunks give them a rough chop so they distribute evenly through the filling
  • Brush the edges of the pastry with water before pressing to create a tighter seal

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