Spruce up your Easter dinner with this puff pastry recipe from Country Living. These personal-sized pot pies will be a hit at your Easter gathering and loved by all, as they are easy to make and put a twist on your Easter veggies by embedding them in crusty, flakey, buttery puff pastry goodness.
After all, what better way to celebrate than to honor the Easter Bunny by including carrots in your feast?
- 2 tablespoons olive oil (and more for the ramekins)
- 1 medium onion
- 1 pound carrots
- Kosher salt and freshly ground black pepper
- 2 cloves garlic
- 1 tablespoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup fresh flat-leaf parsley
- 1 sheet frozen puff pastry (from a 17.3-ounce package)
- 1 large egg, beaten
- Make sure you thaw the puff pastry (checkout the instructions on the box).
- Preheat the oven to 375°F.
- Oil four 8-ounce ramekins, and place them on a rimmed baking sheet.
- Chop the onion and the garlic, and cut the carrots into 1/2-inch pieces.
- Over medium heat, heat oil in a large skillet, add the onion, and cook it until it's tender, for 5-7 minutes. Stir it occasionally.
- Add the carrots and salt and pepper. Cook it for 8-10 minutes, until the carrots are tender. Keep stirring it occasionally.
- Once tender, add the garlic and thyme. Cook for 30 seconds, until it’s fragrant.
- Sprinkle the flour over the vegetable and keep stirring while it cooks, for 1 minute. Slowly stir in the milk, and simmer it for 2-3 minutes, until it’s slightly thickened.
- Fold in the parsley.
- Evenly divide it into the four ramekins.
- Cut four 4 and 1/2 inch rounds from the puff pastry, and place 1 round over each ramekin. Brush them with egg.
- Bake them for 20-25 minutes, until they are puffed and golden brown.
Serve them while they’re fresh and hot! Don’t wait too long to go back for seconds, as this fun and tasty side will have adults and children alike hopping back for more.