Carrot and Parsnip Puff Pastry Pie

This Carrot and Parsnip Puff Pastry Pie is a perfect vegetarian main course dish that is easy to make and looks impressive. The sweetness of the carrots and parsnips pairs perfectly with the flaky and buttery puff pastry.

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a pan over medium heat. Add the chopped carrots and parsnips and sauté for about 10 minutes or until they are soft.
3. Add the butter, salt and pepper to the pan and stir until well combined. Take the pan off the heat and let the mixture cool down to room temperature.
4. Roll out the puff pastry on a floured surface to about 1/4 inch (~0.5 cm) thick and cut it into two equal rectangles.
5. Place the first rectangle of puff pastry on a baking sheet and spread the cooled down carrot and parsnip mixture over it.
6. Cover the vegetable mixture with the second rectangle of puff pastry and cut some slits in it to allow steam to escape.
7. Bake the pie for 20-25 minutes or until the crust turns golden brown.
8. Serve the Carrot and Parsnip Puff Pastry Pie warm. Enjoy!