|400 g||mixed vegetables|
|1 sheet||puff pastry|
|30 g||unsalted butter|
|150 ml||whole milk|
|150 ml||heavy cream|
|parsley (for garnish)|
Preheat the oven to 200°C/390°F. Roll out the puff pastry on a silicone mat-lined baking sheet and use a cookie cutter to cut out an even number of rounds. Use a slightly smaller cookie cutter to cut out a rim for the pastry. Stack the rims onto the other circles to create a sort of puff pastry cup. Bake for approx. 15 min., or until puffed up and golden brown.
In the meantime, add vegetables to a frying pan over medium heat and let cook. Add butter and, once melted, add flour and stir to combine. Gradually add milk and cream. Season with salt and freshly grated nutmeg.
Fill finished pot pies with creamy vegetables and garnish with fresh parsley. Enjoy!