Description
These Mini Mushroom & Gruyère Pot Pies are a delightful combination of tender sautéed mushrooms, creamy Gruyère cheese, and fragrant thyme encased in flaky puff pastry. Perfect as an elegant appetizer or comforting snack, these individual pot pies deliver rich, savory flavors with a golden, crispy crust.
Ingredients
Scale
Filling
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cups mushrooms (such as cremini or button), diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Dijon mustard
Pastry
- 1 package puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pot pies once assembled.
- Sauté Onions: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Cook Mushrooms: Add the diced mushrooms to the skillet and cook until they release their moisture and brown, approximately 5-7 minutes.
- Add Aromatics: Stir in the minced garlic and fresh thyme. Cook for an additional minute until fragrant, then season with salt and pepper to taste.
- Incorporate Flour: Sprinkle all-purpose flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Add Broth: Gradually pour in the vegetable or chicken broth while stirring continuously until the mixture thickens, about 3-4 minutes.
- Add Cream and Cheese: Reduce heat to low. Add heavy cream, shredded Gruyère cheese, and Dijon mustard. Stir until cheese melts and ingredients are well combined. Remove from heat and let cool slightly.
- Prepare Puff Pastry: Roll out thawed puff pastry sheets on a lightly floured surface. Cut circles slightly larger than your ramekins or mini pie dishes, enough for both bottoms and tops.
- Assemble Pot Pies: Press a pastry circle into each ramekin. Fill with the mushroom and cheese mixture, leaving some space at the top.
- Top and Seal: Place another pastry circle on top of each filled ramekin. Seal edges with fingers or a fork. Cut slits on top for steam to escape.
- Egg Wash: Brush the top pastry with beaten egg to achieve a golden, glossy finish when baked.
- Bake: Bake in the preheated oven for 20-25 minutes or until pastry is puffed and golden brown.
- Cool and Serve: Allow pot pies to cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- Use fresh thyme if possible for best flavor, but dried thyme works well too.
- Choose cremini or button mushrooms for a milder taste; baby bella mushrooms are a good alternative.
- You can substitute chicken broth with vegetable broth to keep the dish vegetarian.
- Ensure puff pastry is thawed before working with it to prevent tearing.
- Be careful when sealing the pastry edges to prevent filling leakage during baking.
- Let the filling cool slightly before assembling so it doesn’t melt the puff pastry prematurely.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
