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1
Bring a large pot of water to a boil.
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2
Add the sweet potato, butternut squash and parsnip cubes and simmer until just tender about 10-15 minutes.
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3
Drain and set veggies aside.
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4
In another large pot, heat the olive oil over medium heat.
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5
Add the onion and leek and saute for about 5 minutes until tender.
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6
Then, add the carrots and mushrooms and continue to saute for another 10 minutes until carrots are tender.
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7
Sprinkle with the flour and mix until combined.
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8
Add the vegetable stock/broth and cream and raise the heat to high.
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9
Add salt, pepper and oregano and bring mixture to a boil, stirring continuously until very thick.
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10
Add cooked root veggies to the pot and season additionally to taste.
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11
Preheat oven to 425F.
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12
Roll out puff pastry on a floured surface and slice into four large squares (if making individual pies).
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13
If making just one pie, leave the puff pastry in one large rectangle.
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14
Divide filling amongst four miniature oven-safe cocettes or a 9 x 13 inch casserole dish.
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15
Drape pastry over the tops of the cocettes (or over the top of the dish) and brush with beaten egg.
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16
Bake pot pies for 10 minutes then lightly cover with tin foil and bake for an additional 20 minutes, until pastry is deep golden brown and puffy.
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17
Serve immediately.
