Description
These Mini Mushroom & Gruyère Pot Pies with Thyme are savory individual pies filled with a rich mushroom mixture topped with flaky puff pastry. Perfect for a cozy dinner or entertaining guests.
Ingredients
Units
Scale
For the filling:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 500g (1 lb) mixed mushrooms, roughly chopped
- 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour
- 1 cup (240 ml) vegetable or chicken stock
- 1/2 cup (120 ml) heavy cream
- Salt and pepper, to taste
- 100g (3.5 oz) Gruyère cheese, grated
For the pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Cook the vegetables: In a large skillet, heat butter and olive oil over medium heat. Add onion and garlic, sauté until translucent (3–4 minutes). Add mushrooms and thyme, cook until softened and slightly browned (5–7 minutes).
- Make the filling: Sprinkle flour over mushrooms, stir for 1 minute. Slowly add stock, stirring until thickened. Stir in cream and half of the Gruyère cheese. Season with salt and pepper. Remove from heat and let cool slightly.
- Assemble pies: Cut puff pastry into circles slightly larger than your mini ramekins. Spoon mushroom mixture into greased ramekins. Cover with pastry, pressing edges to seal. Brush tops with egg wash. Cut a small slit in each top for steam to escape.
- Bake: Place ramekins on a baking sheet. Bake for 20–25 minutes, or until pastry is golden and puffed. Remove from oven and let cool 5 minutes before serving.
- Serve: Sprinkle remaining Gruyère on top if desired and garnish with fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg
