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Ingredients
Scale
- 4 tablespoons butter, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- ½ teaspoon salt (use less if using salted butter)
- Freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 1 cup milk (2% or your choice)
- 2 cups vegetable broth
- 1 russet potato, diced
- 1 cup frozen corn
- 2 cups frozen pea and carrot blend (or 1 cup each)
- 1 package puff pastry (2 sheets)
Instructions
- Thaw puff pastry at room temperature.
- Preheat oven to 400°F (200°C) and grease ramekins.
- Melt butter in a pot, sauté onion, garlic, herbs, salt, and pepper until onion is translucent.
- Add remaining butter, stir in flour to coat vegetables.
- Pour in milk, whisk to dissolve flour, then add broth, potatoes, and frozen vegetables. Simmer for 10 minutes.
- Ladle filling into ramekins, leave space at the top.
- Cut puff pastry into squares, make slits for steam.
- Cover each ramekin with pastry, sealing edges.
- Bake for 20-25 minutes until pastry is golden brown.
Notes
Ensure puff pastry is fully thawed for easy handling.
Adjust seasoning based on your preference or broth flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 8
- Cholesterol: 30