Name: Roasted Autumn Vegetable Pot Pies
Ingredients: 1 small butternut squash or half of a large one peeled, seeded and diced; 1 small baking pumpkin or half of a large one peeled, seeded and diced; 2 large carrots peeled and diced; ½ pound Brussels sprouts trimmed and quartered; 1 small cauliflower or half of a large one cut into chunks; 2 tablespoons olive oil; kosher salt; freshly cracked black pepper; pinch of crushed red pepper flakes; 3 tablespoons unsalted butter; 1 large yellow onion diced; 4 garlic cloves minced; 1 pound crimini mushrooms stemmed and sliced; 2 dried bay leaves; 1 teaspoon fresh thyme chopped; 1 teaspoon fresh rosemary chopped; 3 tablespoons all-purpose flour; 2 cups vegetable stock; ½ cup greek yogurt; ¾ cup frozen peas thawed; 1 egg whisked with a splash of water; 2 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 tablespoon freshly cracked black pepper; 1 tablespoon fresh rosemary chopped; ½ cup unsalted butter very cold and diced; 2 egg yolks; ¼ cup buttermilk

Ingredients

Scale

1 small butternut squash or half of a large one peeled, seeded and diced
1 small baking pumpkin or half of a large one peeled, seeded and diced
2 large carrots peeled and diced
½ pound Brussels sprouts trimmed and quartered
1 small cauliflower or half of a large one cut into chunks
2 tablespoons olive oil
kosher salt
freshly cracked black pepper
pinch of crushed red pepper flakes
3 tablespoons unsalted butter
1 large yellow onion diced
4 garlic cloves minced
1 pound crimini mushrooms stemmed and sliced
2 dried bay leaves
1 teaspoon fresh thyme chopped
1 teaspoon fresh rosemary chopped
3 tablespoons all-purpose flour
2 cups vegetable stock
½ cup greek yogurt
¾ cup frozen peas thawed
1 egg whisked with a splash of water

Black Pepper Rosemary Crust:

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon freshly cracked black pepper
1 tablespoon fresh rosemary chopped
½ cup unsalted butter very cold and diced
2 egg yolks
¼ cup buttermilk

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Instructions

Preheat oven to 425℉.
Divide the diced butternut squash, pumpkin, carrots, Brussels sprouts, and cauliflower between two large baking sheets. Drizzle with olive oil and season with salt and black pepper. Give the veggies a toss to evenly coat and roast in the oven for about 20 to 25 minutes or until the veggies are golden brown and crispy. Halfway through roasting, give the veggies a toss. Once roasted, remove from the oven and allow to cool on baking sheets. Lower temperature to 375℉.
Heat a large heavy-duty pot over medium-high heat. Melt 2 tablespoons of butter and add the chopped onions and garlic. Sauté for about 5 minutes or until the onions begin to soften and get translucent. Season with salt, black pepper, and a pinch of crushed red pepper flakes. Stir and continue to cook until they just caramelize. Add the sliced mushrooms and cook for another 5 minutes, until they have browned. Stir in the chopped thyme, rosemary and dried bay leaves. Cook for another 5 minutes. Move the veggies to one side of the pot and add the remaining 1 tablespoon butter. Melt and then add the flour. Stir and cook for about 30 seconds. Slowly add the vegetable stock, stirring the entire time to evenly combine everything together. Lower the heat and allow to thicken about 10 to 15 minutes. Check for seasoning and adjust accordingly with salt and black pepper. Stir in the roasted vegetables from earlier. Add the greek yogurt and frozen peas, stir together and cook for another minute. Remove from heat and allow to cool slightly.
In a large bowl, whisk together the flour, baking powder, salt, black pepper and rosemary. Add the cold butter and rub with your fingers (or cut with a pastry cutter) until the butter breaks down and resembles coarse crumbs the size of peas.
In a small bowl or measuring cup, whisk together the egg yolks and milk. Add it to the flour and stir with a rubber spatula until the dough comes together. Use your hands to shape the dough into a disk. If you find the dough to be too dry, add a splash more buttermilk. Cover with plastic wrap and chill for at least 1 hour. Can be made up to 2 days in advance. Allow to thaw a bit before rolling out.
On a lightly floured work surface, cut the dough into four even pieces. Working with one piece at a time, roll out the dough into a circle. Trim the edges to create a clean circle. and Repeat with the remaining pieces. Divide the filling evenly among the ramekins or baking dishes. Don’t be afraid to really mound up the filling, it will be thick enough to not spill over. Top each pot pie with the rolled out crusts. Brush the edges of the dishes with egg wash to create a seal between the crust and dish. This will prevent any leakage. Place the pot pies on a baking sheet. Make a few small slits, with a knife, on the top of each crust to allow steam to escape while baking. Brush the pot pies liberally with egg wash and sprinkle with freshly cracked black pepper if you wish. Bake for 25 to 30 minutes or until golden brown and flaky. Remove from oven and allow to cool slightly before serving. Enjoy!