Vegetable Puff Pie



Vegetable Puff Pie

This vegetable puff pie recipe is lite, fluffy and really good! Healthy dishes are always in style and this one tops them all.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes


  • 2 tablespoons butter
  • 4 leeks thinly sliced
  • 3 carrots peeled and cut 1/2-inch thick
  • 14- oz shitake mushrooms stems removed, quartered
  • 1/2 cup dry white wine
  • 1/3 cup flour
  • 3 cups plus 1 tablespoon milk divided
  • 1 cup frozen peas thawed
  • 1 tablespoon fresh tarragon chopped
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 package frozen puff-pastry sheets thawed


  • Preheat oven to 400 degrees F.
  • Melt the butter in a large pot over medium heat. Add the leeks and cook, stirring, 5-minutes. Add carrots and mushrooms and cook 5 minutes. Add the wine and cook 2 minutes.
  • Sprinkle with the flour, cook, stirring constantly, 3 minutes. Gradually whisk in 3 cups of the milk and simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in the peas, tarragon, salt and pepper. Spoon mixture into an 8-inch square baking dish.
  • Place the puff pastry sheet over the filling, pressing the edges to seal. Brush with the remaining milk; cut slits into the top to release steam.
  • Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Let stand for 15 minutes before serving.

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