Root Vegetable Pot Pies | Red Barn Market

Ingredients

• 2 cups butternut squash
• 2 cups orange yam
• 2 large Yukon gold potatoes
• 2 large carrots, peeled
• 1 medium yellow onion
• 2 stalks celery
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 ½ cups vegetable stock
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• ½ teaspoon cayenne pepper
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 sheet puff pastry
• 1 large egg, beaten
• 1 tablespoon water