Description
Delightful mini pot pies filled with a rich mixture of mushrooms, Gruyère cheese, and fresh thyme, wrapped in flaky puff pastry.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button)
- 2 tbsp all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1 tsp fresh thyme leaves (plus sprigs for garnish)
- Salt and black pepper, to taste
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Extra thyme sprigs and mushroom slices for topping
Instructions
- Heat the butter with the olive oil in a skillet over medium heat until bubbly.
- Sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
- Cook the sliced mushrooms until golden brown and most of their liquid has evaporated, approximately 8-10 minutes.
- Sprinkle in the flour, mixing well, and cook for about 1 minute.
- Add the broth and cream, bringing the mixture to a simmer and allowing it to thicken for about 5 minutes.
- Stir in thyme, Dijon mustard (if using), salt, and black pepper. Remove from heat and fold in the grated Gruyère. Let cool slightly.
- Preheat the oven to 400°F (200°C).
- Prepare the baking dish by lightly greasing the muffin tin or ramekins.
- Roll out the puff pastry and cut into circles slightly larger than the muffin cups.
- Spoon the mushroom mixture into each cup, filling generously but avoiding overflow.
- Lay the puff pastry circles over each filled cup, pressing down the edges to seal.
- Brush the tops with beaten egg and sprinkle a mushroom slice and thyme sprig on each.
- Bake for 20–25 minutes until golden and puffed.
- Let cool slightly before removing from the tin and serve warm.
Notes
Serve with a fresh salad or roasted vegetables for a complete meal. These pot pies can also be prepped in advance and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pot pie, mushroom, Gruyère, vegetarian, comfort food, flaky pastry