A roasted vegetable pie, made extra easy with (vegan) puff pastry is a great holiday main dish! With pumpkin, cauliflower, and parsnip, it’s a seasonal dish that can be made any day of the week.
Roasted Vegetable Pie for the Holidays
This is inspired by my vegan Christmas pie, which is made with hot water pastry and might not be for everyone. Both make a really nice vegan holiday main dish, but this is definitely the easier version.
I am sharing this recipe as an idea for holiday gatherings, as this time of year is full of them, but it’s simple enough to make for a weekend dinner or even on a weeknight. If you really want to speed things up, the vegetables can be roasted ahead of time (the night before) and then assembled and baked when you’re ready to eat.
And if you’re looking for some more holiday dinner ideas, I’ve got you covered. I served this with my winter salad with beets for our little Thanksgiving to make it into a bigger meal, and they were great together. If you’re looking for a gluten-free option, try this roasted pumpkin salad or a vegan pumpkin shepherd’s pie. Or if you want more pie (who doesn’t) check out this curried sweet potato pie.
About (vegan) puff pastry
So I don’t eat a lot of puff pastry. In general, I try to keep things pretty minimal around here, without a lot of overly processed or packaged foods. This pack of puff pastry was bought on sale and has been sitting in my freezer for a couple of months, so I thought I’d put it to good use.
If you’re a purist, you might not be too happy to see this recipe here – I don’t remember the last time I shared something that utilized white flour, and margarine is generally a big fat no. But you know, sometimes nothing but puff pastry will cut it, and that’s fine. (I also very happily eat chips and ice cream, and this is a shame-free zone.)
Frozen puff pastry is shockingly easy to use, the only caveat being that it’s kept quite cold. I refrigerate for about 15 minutes before rolling out and filling, then bake immediately, and you can see that it puffs up well.
It’s surprisingly easy to find vegan puff pastry – if you read the ingredients, you’ll find that many, even most, of the brands sold don’t use butter or any milk products unless they specifically state “all butter” or something like that.
It’s a treat, definitely, but this is something I’d want to make or have around the holidays and also a dish I’d be very happy to see on the table as someone who’s a notoriously difficult dinner guest. If you’re making this pie for a vegan, just make sure to read the label before buying.
How to make this roasted vegetable pie
The only slightly tricky – as in it may test your patience – element to this recipe is letting the vegetables cool before wrapping them in the pastry and baking. It must be done, or you risk a puff pastry that doesn’t puff much at all.
There are essentially two steps to this recipe. One, roast the vegetables. Two, bake the pie. The pastry has to be rolled out, yes, and you have to cut the veg and maybe add an egg wash if you eat eggs. But it’s a looker of a dish with very little effort needed.
Pumpkin, parsnip, and cauliflower are roasted with some herbs, garlic, and onion for about half an hour. After they chill for at least 20 minutes in a cool spot (I use an unheated room), the vegetables are wrapped in puff pastry and baked for another 20 minutes or so.
If you want an especially golden pie, you can brush an egg wash over the pastry before baking. Don’t skimp on the herbs! If you do, it won’t taste like much. If you don’t have fresh herbs, use a dried mix like herbs de Provence to replace it.
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
- 500 grams / 1 lb. pumpkin (1/2 a medium pumpkin)
- 400 grams / 14 oz. cauliflower
- 2 medium parsnips
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 sage leaves, minced
- 3 tablespoons thyme leaves
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 sheet vegan puff pastry
- 1 egg, whisked (optional)
- Preheat the oven to 200C / 400F and line a large baking sheet with parchment paper.
- Chop the pumpkin, cauliflower, and parsnip into approximately equal pieces, about 3cm / 1in. The cauliflower florets can be a bit larger.
- Place the vegetables onto the prepared tray and mix with the remaining ingredients except the pastry. Roast for 30-35 minutes, or until softened and lightly golden. Chill for at least 20 minutes in a cool spot before assembling.
- Preheat the oven to 200C / 400F again and line a large baking sheet. Once the vegetables have cooled, roll out the puff pastry between two sheets of parchment paper. Place the pastry onto the baking sheet.
- Add the vegetables to one half of the pastry, leaving enough space around the edges to seal the pie. Fold the pastry over and press with your fingers to seal the edges. Brush with the egg and cut a few slits into the top of the pie with a sharp knife.
- Bake for 20-25 minutes, or until very golden. Serve hot.
• I used a hokkaido pumpkin, which doesn't need to be peeled. If you use a different type, make sure to peel it before chopping.
Serving Size:6 people
Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 31mgSodium: 215mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 4g