Description
These Mini Mushroom & Gruyère Pot Pies are a savory, comforting treat perfect for any occasion. Featuring a rich, creamy mushroom filling with aromatic thyme and melted Gruyère cheese, encased in flaky puff pastry, these individual pot pies offer a delightful blend of textures and flavors baked to golden perfection.
Ingredients
Scale
Filling Ingredients
- 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 & Topping
- 1 package puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) so it reaches the ideal temperature by the time the pies are 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 start browning, approximately 5-7 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant. Season with salt and pepper to taste.
- Make Roux: Sprinkle the all-purpose flour over the mushroom mixture and stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
- Thicken Filling: Gradually pour in the vegetable or chicken broth, stirring continuously until the mixture thickens, about 3-4 minutes.
- Add Cream and Cheese: Reduce heat to low and stir in the heavy cream, shredded Gruyère cheese, and Dijon mustard. Continue stirring until the cheese melts and mixture is smooth. Remove from heat and allow to cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut out circles slightly larger than your ramekins or mini pie dishes to create both the bottom and top crusts.
- Assemble Pot Pies: Place a pastry circle into each ramekin, gently pressing to fit. Fill with the mushroom and cheese mixture, leaving some space at the top.
- Seal and Vent: Cover each filled ramekin with another pastry circle. Seal edges by pressing with fingers or a fork and cut a few slits on top to allow steam to escape during baking.
- Apply Egg Wash: Brush the tops of the pies with beaten egg to achieve a beautiful golden color after baking.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Cool and Serve: Remove from the oven and let the pot pies cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- Use a mix of cremini and button mushrooms for more complex flavor.
- Ensure puff pastry is fully thawed for easier handling and better puffing.
- For a lighter version, substitute heavy cream with half-and-half or full-fat milk, but the filling will be less creamy.
- These pot pies can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking cold pies.
- If you don’t have ramekins, mini oven-safe bowls or muffin tins lined with pastry can be used as alternatives.
