Mini vegetable pot pies

Step 1/3

• ⅓ sheet puff pastry sheet

• oven
• silicone baking mat
• baking sheet
• 2 cookie cutters

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.

Step 2/3

• 133⅓ g mixed vegetables
• 10 g unsalted butter
• ⅔ tbsp flour
• 50 ml whole milk
• 50 ml heavy cream
• ⅛ tsp nutmeg
• salt

• frying pan
• rubber spatula
• fine grater

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.

Step 3/3

• parsley (for garnish)

Fill finished pot pies with creamy vegetables and garnish with fresh parsley. Enjoy!

Enjoy your meal!