2 tbsp olive oil 1 small onion, diced 2 garlic cloves, minced 2 cups mixed vegetables (carrots, peas, corn) 2 tbsp all-purpose flour 1 ½ cups vegetable broth 1/2 cup milk or cream 1 tsp thyme Salt and pepper to taste 1 sheet puff pastry, thawed
1
Sauté onion and garlic in olive oil until soft and fragrant, then stir in mixed vegetables for a hearty, colorful filling.
2
Sprinkle flour over the veggies, stirring until coated, then slowly pour in broth and milk to create a creamy, thick sauce.
3
Season with thyme, salt, and pepper, and simmer until the sauce is smooth and veggies are tender but not mushy.
4
Pour the filling into a baking dish, spreading it evenly, then cover with a sheet of puff pastry, trimming the edges.
5
Cut small slits on top for steam to escape, and brush the pastry with milk for a golden, flaky crust when baked.
6
Bake at 200°C (400°F) for 25-30 minutes until the pastry is puffed, crisp, and golden brown all over.
7
Serve warm and enjoy the creamy veggie filling wrapped in buttery, flaky pastry — pure cozy comfort in every bite!