Mini Vegetable Pot Pie
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Mini Vegetable Pot Pie

Mini Vegetable pot pies

5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American, English, French, Italian
Servings 4


  • Baking pan
  • Kitchen cloth
  • dessert cupcake
  • kitchen cutting board


  • 1 lb. pastry sheet
  • 1 cup cheddar cheese, grated
  • 1/2 cup parmesan cheese, grated
  • Sea salt to taste
  • Black pepper to taste
  • 1 tbsp butter
  • 1 tbsp mixed herbs
  • 1 red chili, chopped
  • 1 red onion, chopped
  • 10 asparagus, trimmed
  • 1 tbsp olive oil
  • 1 cup zucchini, grated
  • 1 egg, beaten
  • 1 cup eggplants, chopped
  • Cooking spray


  • Preheat the oven to 350 degrees F.
  • Grease the baking dish using butter or cooking spray.
  • Cut 4 inches long and 2 inches thick strips using the pastry sheet.
  • Cut theremaining pastry sheet in 5 inches circles.
  • Grease a cupcake mould using the cooking spray.
  • Take the pastry strips and roll each asparagus tightly. Arrange them on the baking sheet.
  • Sprinkle some salt and pepper. Add some oil on top.
  • Bake in the oven for about 15 minutes. Take off the heat and let them rest for 5 minutes.
  • Now place the pastry circles in the greased cupcake mould.
  • To make the filling, in a pan, melt the butter. Toss the red onion for 1 minute.
  • Add the eggplant and cook until it is charred.
  • Add the salt, pepper, and mixed herbs. Stir for 3 minutes.
  • Now add the zucchini and toss for 3 minutes. add the red chili and cook for another minute.
  • Take off the heat. Place the mixture into the pastry moulds. Be generous and careful about this step.
  • Add the grated cheese on top. Sprinkle some more salt, pepper and mixed herbs on top.
  • Brush the top portion of the pastry using the egg wash.
  • Bake in the oven for about 20 minutes. Let them rest for 5 minutes.
  • Serve them warm.
  • Enjoy your meal. Buon appetito!


Tips: You can choose your choice of vegetables here. You can use cauliflower, cabbage, and carrots instead of zucchini and eggplants. Be creative.
Tried this recipe?Let us know how it was!


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  • Pat Gregory

    5 stars

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