Veggie Pot Pies

How we did it:
Materials List
- puff pastry dough
- vegetables
- muffin tin
- butter
- cheese - optional
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I put an assortment of veggies out for the kids to choose what would go into their veggie pies. I cooked the longer-cooking veggies first. (For example, I steamed up some broccoli and sauteed the potatoes.) Things like tomatoes, mushrooms and spinach need no prior cooking.
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To start, I pre-heated the oven to 375 degrees and we opened up our defrosted sheet of puff pastry. I cut each sheet into four squares.
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Emma greased our muffin tin with butter and placed the pastry squares into the tin.
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She filled each one with her favorite veggies and customized them all for each family member. You can use any kind of vegetables that you like.
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We topped ours with a little bit of goat cheese, but, again, this is a very flexible recipe. Feel free to use any cheese or any other toppings you like.
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Emma really enjoyed the step of closing the pastries up. Each corner is brought inward and the sides are pinched to close up our little pot pies.
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I placed these in the oven for about 40 minutes. They are done when they look golden and crisp.
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Yum! This was a complete dinner in itself, and the kids ate up all these good veggies!