Vegetable Pot Pie

This is a perfect one pot meal. Typically, I make it in a pie dish but for a change, I decided to make it in individual ramekins which turned out to be neat.

3 tbsp Butter
1 sweet potato, peeled and cubed
2 carrots, finely chopped
1 cup Button Mushrooms, chopped
1 red bell pepper, finely chopped
6-8 broccoli florets
2 tbsps all purpose flour
1 1/2 cups milk
1/2 cup Feta cheese, crumbled
1/4 cup Parmesan cheese
1/4 cup Pine nuts, toasted
2 eggs, lightly beaten
1 tsp dried oregano
2 garlic cloves
2 spring onion bunches, chopped
1 package of Puff Pastry sheets
1 egg, lightly beaten

• Preheat the oven to 350F.
• Spray 8 6-oz ramekins with Pam Or Crisco.Alternately, you can butter these with melted butter
• Heat a tablespoon of butter in a pan
• Add garlic and spring onions and cook for a minute
• Add  sweet potato, carrot and mushrooms and cook till tender
• Add bell pepper and broccoli; Cook for 4 minutes
• Remove from the heat
• Add the remaining butter in another pan
• Add flour and stir it until the mixture thickened and is lightly golden
• Add the milk and stir until the mixture is smooth
• Add the Parmesan cheese, Feta Cheese, pine nuts and oregano 
• Remove the sauce into a bowl

• Combine vegetable mixture and sauce in a bowl
• Add eggs and stir until combined.
• Spoon into the ramekins equally and evenly.
• Cut the puff pastry sheet wider slightly wider than the rim of the ramekin.
• Brush the rim of the pastry with water
• Place the pastry sheet over the top and press the edges to seal
• Brush top with beaten egg
• Mark two slits vertically on the top to let the steam out.
• Bake for 40 minutes, until the pastry is golden brown and puffed