Lay out the diced vegetables on a baking tray. Drizzle about 1-2 tbsp of oil, sprinkle some salt and garlic powder. Roast them in a preheated oven of 200°C for 15-18 mins approx.
The onions and mushrooms were done in 12 mins. The pumpkin and kumara were ready in 15 mins and the potatoes took 18 mins to cook. (refer notes)
Every 5 mins remove the tray from the oven and using a spoon mix the veggies so that they do not stick to the tray while roasting and burn eventually
Meanwhile, start with your roux.
Melt the butter in a saucepan, once melted add in the flour and cook for a minute or so until the starch gelatinises that is the flour cooks.
Stirring continuously add the milk and allow the mixture to thicken and become a saucy consistency.
Remove from the flame and stir in the roasted veggies, garlic powder, cheese, almonds. Mix it through do a taste test add salt and chilli flakes to taste.
Spoon out the batter into ramekins of your choice upto the brim.
Thaw the puff pastry sheets as per the instructions and the quarter them that is cut them into 4.
Place one sheet over the top of ramekins press down slightly and trim off the excess.
Egg wash the top for better shine and glaze. Make a slit in the centre for steam to escape and then bake in a preheated oven of 210°C for 20 mins until the puff pastry has puffed up and nice golden brown in colour.
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