Gluten-Free JOC Appetizer: Mini Vegetable Pot Pies

Ingredients:

1 package gluten-free puff pastry sheets (store-bought or homemade)
1 cup mixed vegetables (carrots, peas, corn, green beans), frozen or fresh
1/2 cup diced potatoes
1/4 cup diced onions
1/4 cup gluten-free vegetable broth
1/4 cup gluten-free unsweetened almond milk (or any milk alternative)
2 tablespoons gluten-free all-purpose flour
2 tablespoons olive oil
Salt and black pepper to taste

Instructions:

Preheat your oven to the temperature recommended for the gluten-free puff pastry sheets or according to your homemade pastry recipe.
In a saucepan, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent.
Add the diced potatoes and mixed vegetables to the saucepan. Cook for a few minutes until they begin to soften.
Sprinkle the gluten-free all-purpose flour over the vegetables and stir to coat evenly.
Gradually pour in the gluten-free vegetable broth and almond milk while stirring continuously. Allow the mixture to simmer until it thickens and becomes a creamy filling.
Season the filling with salt and black pepper to taste.
Roll out the gluten-free puff pastry sheets and cut them into small circles or squares to fit your mini pie tins.
Place the pastry into the mini pie tins.
Fill each pastry-lined tin with the vegetable filling.
Top each mini pie with another piece of pastry and seal the edges.
Cut a small slit in the top of each pie to allow steam to escape.
Bake in the preheated oven for approximately 20-25 minutes or until the pastry is golden brown and the filling is hot and bubbly.
Remove from the oven and let them cool for a few minutes before serving.
Serve these delightful gluten-free Mini Vegetable Pot Pies as a savory appetizer (joc appetizer) for your next gathering. Enjoy!