Vegetable Puff Pastry Pie


  • ½ onion, peeled and chopped
  • 2 garlic cloves
  • ½ pint vegetable stock
  • 1/2 cup plain flour
  • 2 bay leaves
  • Sweet Peas (small can)
  • Corn kernels (small can)
  • Diced carrots (small can)
  • Green Beans (small can)
  • salt & pepper
  • 1 puff pastry sheet
  • 1/4 cup unsweetened almond milk

Set aside 8 ramekins or small baking dishes.

Brown your onions and garlic, this should only take about 5-7 minutes.

Preheat oven to 350 degrees F

Whisk flour and vegetable stock until all lumps are gone.

Add flour vegetable stock to pan.

Add your almond milk and bay leaves and then leave to simmer until the broth has thickened.

Add in your peas, sweetcorn, carrots, and beans and season with salt and pepper.

Roll out one sheet of puff pastry.    Cut circles out using a cup slightly smaller than the top of the ramekin.  Brush tops of pastry discs with almond milk.  Let milk soak into pastry for a few minutes.

Remove bay leaves.  Spoon mixture into dishes.  Top with pastry discs and place in oven.  Bake for 30 minutes until pastry is risen and browned.