A delightful twist on the classic vegetable pot pie, featuring a creamy filling and a golden puff pastry crust.
Preheat your oven to 415°F (210°C).
Preheating ensures even cooking and a golden crust.
Microwave the diced potato, carrot, and broccoli florets until just tender.
Microwaving saves time and preserves nutrients.
In a pan, sauté the chopped onion and diced bell pepper until softened.
Cook over medium heat to avoid burning.
Melt the butter in the pan, then stir in the flour to form a roux.
Stir constantly to prevent lumps.
Gradually whisk in the milk, cooking until the sauce thickens.
Whisking ensures a smooth sauce.
Stir in the cheese until melted and season with salt and pepper.
Taste and adjust seasoning as needed.
Combine the sauce with the cooked vegetables and mushrooms.
Ensure all vegetables are evenly coated.
Cut the puff pastry into circles slightly larger than the ramekins.
Keep the pastry chilled for easier handling.
Fill the ramekins with the vegetable mixture and top with the pastry.
Seal the edges well to prevent spillage.
Brush the pastry tops with beaten egg and cut small slits for steam.
The egg wash gives a shiny, golden finish.
Bake the pies on a baking sheet for 30 minutes until golden brown.
Place the ramekins on a baking sheet for easier handling.
Let the pies cool slightly before serving.
Serve warm for the best flavor and texture.
