Description
Delight in these cozy mini mushroom and Gruyère pot pies, perfect for gatherings or a weeknight dinner. Bursting with flavor and wrapped in flaky pastry, they’re a true comfort food.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mixed mushrooms, sliced (cremini, shiitake, 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
- Preheat the oven to 400°F (200°C) and grease the muffin tin or small ramekins.
- In a skillet, melt the butter and olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Add the sliced mushrooms and cook until golden brown and their liquid evaporates.
- Sprinkle in the flour and stir for about a minute. Gradually whisk in the broth and heavy cream, simmering until thickened.
- Add thyme, Dijon mustard, salt, pepper, and fold in the Gruyère cheese. Remove from heat and let cool slightly.
- Roll out the puff pastry on a floured surface and cut out circles larger than the muffin cups.
- Spoon the mushroom mixture into each cup and cover with puff pastry circles, sealing edges. Brush with egg wash and garnish tops with mushroom slices and thyme.
- Bake for 20-25 minutes until golden brown. Allow to cool slightly before serving.
Notes
Feel free to swap mushrooms for seasonal vegetables or add protein like chicken or lentils for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg