Description
These Mini Mushroom and Gruyère Pot Pies with Thyme are a delightful blend of savory mushrooms, creamy Gruyère cheese, and aromatic thyme encased in flaky puff pastry. Perfect as a comforting appetizer or an elegant side dish, they bring rich flavors and a beautiful presentation to any meal.
Ingredients
Scale
Filling
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 lb mixed mushrooms (cremini, shiitake, or oyster), chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp Dijon mustard
- 3/4 cup shredded Gruyère cheese
- Salt and black pepper, to taste
Pastry & Finishing
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
- Sauté Onion: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Cook Mushrooms & Thyme: Add the chopped mixed mushrooms and fresh thyme leaves to the skillet. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and become browned.
- Add Flour: Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat everything evenly. Continue cooking for 1-2 minutes to eliminate the raw flour taste.
- Incorporate Broth: Slowly pour in the vegetable broth while stirring constantly to prevent lumps, cooking until the mixture thickens into a creamy sauce.
- Add Cream & Mustard: Stir in the heavy cream and Dijon mustard. Season with salt and black pepper to taste, adjusting as needed.
- Melt Cheese: Mix in the shredded Gruyère cheese until it melts completely into the creamy mushroom mixture. Remove the skillet from heat.
- Fill Ramekins: Spoon the mushroom and cheese filling evenly into small ramekins prepared for baking.
- Prepare Pastry Tops: Cut the thawed puff pastry sheet into rounds slightly larger than the ramekins. Place each round atop the filled ramekins, pressing the edges to seal firmly.
- Apply Egg Wash: Brush the tops of the puff pastry with beaten egg to achieve a golden, glossy finish after baking.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Allow to cool slightly before serving.
Notes
- For a vegetarian option, use vegetable broth as in the recipe; for non-vegetarian versions, chicken broth can be substituted.
- If you prefer a stronger cheese flavor, feel free to increase the Gruyère by 1/4 cup.
- Ensure the mushrooms are chopped evenly so they cook uniformly.
- Make sure puff pastry is thawed but still cold to achieve loft and flakiness.
- These pot pies can be assembled ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Sautéing
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 mini pot pie (approx. 150g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 65 mg
Keywords: mini pot pies, mushroom pot pie, Gruyère cheese, thyme, puff pastry, vegetarian appetizer, savory pastries
