Description
Mini Mushroom and Gruyère Pot Pies are comforting individual pies filled with creamy mushrooms, thyme, and cheese under a golden puff pastry crust.
Ingredients
2 tbsp unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1 lb mixed mushrooms, sliced
1 tbsp all-purpose flour
1 cup vegetable broth
1/2 cup heavy cream
1 tsp fresh thyme leaves
1 cup shredded Gruyère cheese
Salt and black pepper, to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C).
2. Sauté onion in butter until translucent.
3. Add garlic and mushrooms; cook until browned and tender.
4. Stir in thyme, salt, and pepper.
5. Add flour and mix well.
6. Gradually add broth and cream; simmer until thickened.
7. Remove from heat and stir in Gruyère cheese.
8. Divide filling into ramekins.
9. Top each with puff pastry circle; seal edges.
10. Brush with egg wash and cut a vent.
11. Bake 20–25 minutes until golden brown.
12. Cool 5 minutes before serving.
Notes
Use mixed mushrooms for best flavor.
For gluten-free version, use GF pastry and flour.
Substitute Swiss cheese if Gruyère unavailable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 420
- Sugar: 4g
- Sodium: 460mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 80mg