Description
These Mini Mushroom and Gruyère Pot Pies with Thyme offer a mix of elegance and homey comfort that few can resist. Each pot pie is a personal pocket of sheer comfort that bursts with rich mushroom flavor and creamy Gruyère cheese.
Ingredients
Scale
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 lb chopped mixed mushrooms (cremini, shiitake, oyster)
- 1 tbsp fresh thyme leaves
- 1 tbsp all-purpose flour
- ½ cup vegetable broth
- ½ cup heavy cream
- ½ tsp Dijon mustard
- ¾ cup shredded Gruyère cheese
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) to ensure crispy, golden pot pies.
- Melt butter in a skillet and sauté finely chopped onion until soft. Add minced garlic and sauté briefly.
- Add chopped mushrooms and thyme. Sauté until mushrooms are browned and moisture evaporates.
- Scatter flour over the mixture. Stir, then slowly add vegetable broth until thickened.
- Stir in heavy cream, Dijon mustard, salt, pepper, and Gruyère until the cheese is melted and smooth.
- Spoon filling into ramekins. Cover with puff pastry, sealing edges. Brush with egg wash.
- Bake for 20-25 mins until pastry is golden. Let cool slightly before serving.
Notes
Use a variety of mushrooms for complex flavors. Ensure the puff pastry is well thawed for easy handling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 420 mg
- Protein: 10 g