Servings: 4
Olive oil 
2 tbsps, plus more
Medium onion
1, chopped
1 lb, cut into 1/2-inch pieces
to taste
Ground black pepper 
to taste
2 cloves, chopped
Thyme leaves 
1 tbsp
All-purpose flour 
1/4 cup
Whole milk 
2 cups
Flat-leaf parsley 
1/2 cup
Frozen puff pastry (17.3-ounce package)
1 sheet, thawed
Large egg
1, beaten
Mini Carrot Pot Pie
20 m
40 m
Ready in:
60 m
  1. Preheat the oven to 375° F (190° C/Gas mark 5). Prepare 4 8-oz ramekins by oiling them. Place them on a rimmed baking sheet.
  2. In a skillet, heat olive oil over medium. Add chopped onion. Cook for about 5 minutes, or until tender. Add carrots. Season the carrots and onion with salt and ground black pepper to taste. Stirring, cook for 8 minutes, until tender. Add chopped garlic. Add thyme. Cook for about 30 seconds, or until fragrant.
  3. Sprinkle with all-purpose flour. Keep cooking for 1 minute, stirring. Slowly add milk. Stir. Allow to simmer for 2 minutes, until thickened. Then, fold in parsley. Divide between the ramekins. 
  4. Then, cut 4 4 1/2-inch rounds from the pastry. Place 1 over each ramekin and then brush with the beaten egg.
  5. Bake the mini carrot pot pies in the preheated oven for 20 minutes, or until golden brown.