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Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme Bliss

Delightfully satisfying Mini Mushroom and Gruyère Pot Pies with Thyme are perfect for cozy dinners and casual gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 package Puff Pastry Use pre-rolled frozen pastry for convenience.
  • 10 ounces Mixed Mushrooms (Cremini, Shiitake, Button) Feel free to experiment with portobello, oyster, or wild mushrooms.
  • 1 medium Onion Yellow onion works best; shallots could be used for a milder flavor.
  • 2 cloves Garlic Adjust according to your taste.
  • 1 tablespoon Fresh Thyme Dried thyme can be used in a pinch.
  • 2 tablespoons All-Purpose Flour A gluten-free flour blend can be substituted.
  • 1 cup Vegetable Broth Chicken broth can be used if you're not keeping it vegetarian.
  • 1 cup Heavy Cream Can substitute with half-and-half or whole milk.
  • to taste Salt
  • to taste Black Pepper
Topping
  • 1 cup Gruyère Cheese Substitutions include Emmental or a blend of cheddar.
  • 2 tablespoons Unsalted Butter Replace with olive oil for a vegan option.
  • 1 beaten Egg A vegan egg wash can be made with almond milk and flour.

Equipment

  • Skillet
  • Baking Sheet
  • ramekins
  • Round cutter

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease six 6-ounce ramekins with butter and arrange on a baking sheet.
  2. Roll out the thawed puff pastry to 1/8-inch thick and cut out circles slightly larger than the rims of your ramekins.
  3. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Cook 1 diced onion until translucent, about 4 minutes.
  4. Stir in minced garlic and mixed mushrooms, sautéing until golden brown, approximately 8–10 minutes.
  5. Sprinkle in 2 tablespoons of all-purpose flour and thyme. Cook for another 2 minutes to form a roux.
  6. Gradually add 1 cup of vegetable broth, stirring continuously. Bring to simmer, then add 1 cup of heavy cream.
  7. Season the mixture with salt and black pepper to taste.
  8. Divide the mushroom mixture among the ramekins and sprinkle Gruyère cheese on top.
  9. Place puff pastry rounds over each ramekin, pinching to seal edges. Brush with beaten egg.
  10. Bake in preheated oven for 15–20 minutes until pastry is golden brown.
  11. Cool for about 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 380kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 550mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Ensure the pastry is securely sealed to prevent leaks while baking. Store leftovers in an airtight container for up to 3 days.

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