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Mini Mushroom and Gruyère Pot Pies with Thyme Recipe

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★★★★★

5 from 122 reviews

These Mini Mushroom and Gruyère Pot Pies with Thyme combine a rich, creamy mushroom filling with melted Gruyère cheese, all encased in flaky puff pastry. Perfect as an elegant appetizer or comforting snack, these individual pies are easy to prepare and bake to golden perfection.

Ingredients

Scale

Puff Pastry

  • 1 package (approximately 2 sheets) frozen puff pastry, thawed

Cheese

  • 1 1/2 cups Gruyère cheese, shredded

Vegetables and Herbs

  • 1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves

Liquids and Dairy

  • 1 1/2 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Other

  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven and Prepare Ramekins: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins to prevent sticking.
  2. Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut into rounds slightly larger than the ramekins to cover the tops.
  3. Sauté Onions: Melt the butter in a large skillet over medium heat. Add the finely chopped onions and cook until translucent, about 4 minutes, stirring occasionally.
  4. Cook Mushrooms and Garlic: Add the minced garlic and sliced mushrooms to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
  5. Add Thyme and Flour: Stir in the fresh thyme leaves and the flour. Cook for an additional 2 minutes to eliminate the raw flour taste, stirring continuously.
  6. Make Sauce: Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a simmer.
  7. Incorporate Cream and Thicken: Add the heavy cream and reduce the heat to low. Continue cooking for about 5 minutes, stirring frequently, until the sauce thickens.
  8. Season Filling: Season the mushroom mixture with salt and freshly ground black pepper according to your taste preferences.
  9. Assemble Pot Pies: Divide the mushroom filling evenly among the prepared ramekins. Sprinkle shredded Gruyère cheese generously over each one.
  10. Top with Puff Pastry: Place a puff pastry round over each ramekin, pressing the edges gently to seal the tops. Brush the pastry with the beaten egg to achieve a golden glaze.
  11. Bake: Arrange the ramekins on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the puff pastry is golden brown and puffed.
  12. Cool and Serve: Remove from oven and allow the pot pies to cool slightly before serving to enjoy the perfect balance of creamy filling and flaky crust.

Notes

  • You can substitute Gruyère with Swiss or Fontina cheese if unavailable.
  • Feel free to use any mixed mushrooms you prefer or have on hand for a unique flavor profile.
  • Use vegetable broth for a vegetarian version; chicken broth can be used for a non-vegetarian variation.
  • To make ahead, assemble the pot pies and refrigerate; bake just before serving, adding a few extra minutes to the baking time.
  • Ensure the puff pastry is well chilled before rolling out to prevent sticking and tearing.

Keywords: mushroom pot pie, mini pot pies, Gruyère cheese, puff pastry, mushroom recipes, vegetarian appetizers, bite-sized pies, thyme, comfort food

Find it online: https://islawhite.com/mini-mushroom-and-gruyere-pot-pies-with-thyme-recipe/