Ricotta Vegetable Pot Pie

Recipe from What's For Lunch, Honey? 


Makes 4 single-serving pies

500 - 700g puff pastry
2-3 green onions,  thinly sliced
6-8 green asparagus, cut on the diagonal in about 2 cm pieces
3-4 carrots, sliced
1 sweet potatoes, cut into small cubes
200 g ricotta cheese
1 teaspoon ginger, mashed
2 garlic coves, mashed
1 small onion, finely chopped
15-20 red peppercorns
Salt and pepper
Herbs de Provence, dried
2-4 tablespoons vegetable stock
2 tablespoons olive oil + more for the pie forms
1 egg
1 teaspoon cream


Preheat oven to 200 degrees C. Brush the ramekin forms with olive oil.

Roll out the puff pastry so that you have enough to line each of the ramekin, plus more to serve as a lid for the pie. Line the forms with the puff pastry and cut out the shape to fit the top of the dishes. Set aside.

To make the filling, steam or blanch the asparagus for 1 minutes. Put in ice cold water to cool. This preserves the lovely bright green color of the asparagus. Steam the sweet potato cubes until slightly soft but still with a little crunch.

Heat 2 tablespoons oil in a large pan on medium heat. Sauté the onions, ginger and garlic until they release a wonderful aroma and become translucent. Add the carrots, sweet potatoes and sauté for a further few minutes. Throw in the asparagus, green onion and the red peppercorns. Stir well. Salt and pepper to taste. Turn off heat and stir in the ricotta. Season with the herbs de Provence.

Check the consistency of the filling. If you would like to make it more liquid-y add some of the vegetable stock to the filling. Stir wee to incorporate the ingredients with each other.

Divide the mixture into each ramekin form. In a small bowl whisk the egg with the cream. Brush the edges of the form and puff pastry lining with the mixture and cover with pastry lid. Finally brush the lid with the egg-wash and bake in the oven for 15-20 minutes until the pastry has puffed up nicely and is golden.