Blustery, East Coast winters make me crave warm, saucy and filling vegetable puff pies. My take on the traditional dinner or pot pie features an interchangeable combination of vegetables. Potatoes, parsnips, carrots, mushrooms, peas, pearl onions, garlic, and corn have all found their way into the pie’s filling. Blanketed with puff pastry, the vegetable pie is baked until golden brown on top and moist and tender inside. A brief history of dinner pies Indigenous to Northern Europe, dinner pies have been a popular since at least the 14th century. It’s no wonder. To make this easy dish, I begin with a gravy that I’ve made using a roux. I simmer the vegetables in this light gravy for 3 to 5 minutes, until warmed. I then spoon the ingredients into a pie pan or casserole, top them with puff pastry and the pan into into the oven. In less than an hour, I have a hearty dinner. The term “pie” supposedly earned its name from its range of diverse ingredients. The late British historian Alan Davidson …