Mini Mushroom and Gruyère Pot Pies with Thyme Recipe

Introduction

These Mini Mushroom and Gruyère Pot Pies with Thyme are a delightful blend of earthy mushrooms, creamy cheese, and flaky puff pastry. Perfect as an elegant appetizer or a comforting individual main dish, they’re rich in flavor and surprisingly easy to make.

Ingredients

• 1 package (approximately 2 sheets) frozen puff pastry, thawed
• 1 1/2 cups Gruyère cheese, shredded
• 2 tablespoons unsalted butter
• 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
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins.
2. Step 2: 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.
3. Step 3: In a large skillet over medium heat, melt the butter and cook the chopped onions until translucent, about 4 minutes.
4. Step 4: Add the garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are golden and have released their moisture, about 8–10 minutes.
5. Step 5: Stir in fresh thyme leaves and the flour. Cook for 2 more minutes to eliminate the raw flour taste.
6. Step 6: Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring to a simmer.
7. Step 7: Add the heavy cream and reduce heat. Cook until sauce thickens, about 5 minutes.
8. Step 8: Season the mushroom mixture with salt and freshly ground black pepper to taste.
9. Step 9: Divide the filling evenly among the ramekins. Sprinkle the shredded Gruyère cheese generously over each one.
10. Step 10: Place a puff pastry round over each ramekin, gently pressing the edges to seal. Brush the tops with beaten egg.
11. Step 11: Arrange ramekins on a baking sheet and bake for 15–20 minutes, or until the puff pastry is golden and puffed.
12. Step 12: Let the pot pies cool slightly before serving.

Tips & Variations

• For extra flavor, sauté mushrooms in a splash of white wine before adding flour.
• Swap Gruyère for sharp cheddar or fontina for a different cheese profile.
• Add fresh spinach or peas to the mushroom filling for added vegetables.
• Use store-bought or homemade puff pastry depending on your time and preference.
• Ensure the mushroom mixture is thick enough so it doesn’t make the pastry soggy.

Storage

Store leftover pot pies covered in the refrigerator for up to 2 days. To reheat, bake in a 350°F (175°C) oven for 10–15 minutes until warmed through and the pastry crisps up again. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese besides Gruyère?

Yes, Gruyère adds a nutty richness, but you can substitute with cheddar, fontina, or mozzarella depending on your taste preferences.

Can these pot pies be made ahead of time?

You can prepare the mushroom filling in advance and refrigerate it for up to 2 days. Assemble the pot pies just before baking to keep the puff pastry fresh and puffed.

Mini Mushroom and Gruyère Pot Pies with Thyme Recipe

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★★★★★

4.7 from 86 reviews

• Author: Thomas
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

These Mini Mushroom and Gruyère Pot Pies with Thyme are a comforting, savory dish featuring a creamy mushroom filling topped with melted Gruyère cheese and flaky puff pastry. Perfect for individual servings, they combine tender mushrooms, fragrant thyme, and a rich creamy sauce encased in golden baked puff pastry, making them an elegant yet simple appetizer or main course.

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Ingredients

Scale 1x2x3x

Puff Pastry

• 1 package (approximately 2 sheets) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Filling

• 1 1/2 cups Gruyère cheese, shredded
• 2 tablespoons unsalted butter
• 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
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins to prepare them for the pot pies.
2. Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut into rounds that are slightly larger than the ramekins to cover them fully.
3. Sauté Onions: In a large skillet over medium heat, melt the butter. Add the finely chopped onions and cook until translucent, about 4 minutes, creating a flavorful base.
4. Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for 8-10 minutes, stirring occasionally until mushrooms are golden brown and their moisture has evaporated.
5. Add Thyme and Flour: Mix in the fresh thyme leaves and sprinkle the flour over the mushroom mixture. Cook for 2 more minutes to eliminate the raw flour taste, helping thicken the filling later.
6. Add Broth and Simmer: Slowly pour in the vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a simmer to incorporate flavors and begin thickening.
7. Add Cream and Thicken: Stir in the heavy cream and reduce the heat. Cook the sauce until it thickens, about 5 minutes, creating a creamy texture for the filling.
8. Season: Season the filling with salt and freshly ground black pepper according to your taste preferences.
9. Assemble Filling: Divide the mushroom mixture evenly among the prepared ramekins, then generously sprinkle shredded Gruyère cheese on top of each.
10. Top with Puff Pastry: Place a puff pastry round over each filled ramekin. Press the edges gently to seal the pastry to the ramekin rim, then brush the tops with the beaten egg wash for a golden finish.
11. Bake: Arrange the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown and puffed up beautifully.
12. Cool and Serve: Let the mini pot pies cool slightly before serving to allow the filling to set and to avoid burns.

Notes

• Use a mix of mushrooms for richer flavor and texture.
• Make sure to seal the puff pastry edges well to prevent leaks during baking.
• For a vegetarian version, ensure the vegetable broth is homemade or store-bought vegetarian.
• Can be prepared ahead: assemble the filling and ramekins before baking, chill, then bake when ready to serve.
• Allow pies to cool slightly to avoid burning from hot filling.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: French

Keywords: mini pot pies, mushroom pot pie, Gruyère pot pie, puff pastry recipes, vegetarian pot pie, thyme mushroom pie