1 sheet puff pastry, thawed

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

2 carrots, peeled and diced

1 white or yellow onion, diced

2 tablespoons butter (dairy or non-dairy)

1 (16 oz) bag frozen mixed vegetables (peas, corn, green beans, carrots)

2 cloves garlic, crushed

1 1/2 cups low-sodium vegetable broth

1 cup milk of choice (dairy or non-dairy)

1/3 cup all-purpose flour

1 tablespoon fresh thyme

1/2 tablespoon fresh rosemary, chopped

1 teaspoon salt, plus more to taste

1 teaspoon black pepper

1/2 teaspoon turmeric

1 egg, whisked (for egg wash)

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Preheat oven to 400°F (200°C). Prepare a large oven-safe braiser pan or skillet (10–12 inches wide, about 3 quarts capacity).
Melt butter in the skillet over medium heat. Add diced carrots and onion, and sauté for 5–7 minutes until softened.
Add frozen vegetables, garlic, thyme, rosemary, turmeric, salt, and pepper. Cook for 2–3 minutes.
Stir in the flour until vegetables are coated. Slowly pour in broth and milk, then stir in white beans. Simmer on medium-low heat for about 5 minutes, until the mixture thickens. Taste and adjust seasoning as needed.
Cut puff pastry into 20 smaller rectangles. Remove pan from heat and arrange pastry pieces over the filling, overlapping slightly to cover the top.
Brush pastry with whisked egg. Bake uncovered for 25–30 minutes until pastry is puffed, golden, and crisp.
Remove from oven, garnish with extra fresh herbs, and let sit for 10 minutes before serving.

To make it vegan: use dairy-free butter, plant-based milk, and vegan puff pastry.
For gluten-free: use a gluten-free puff pastry or pie crust, and replace flour with a 1:1 gluten-free flour blend.
Add extra vegetables like mushrooms, celery, potatoes, or broccoli for variation.
The filling can be prepared a day ahead and refrigerated. Add puff pastry topping just before baking.
Leftovers keep in the fridge up to 4 days. For best results, reheat in oven at 350°F for 10–15 minutes to keep crust crisp.