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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins to prepare them for the pot pies.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season: Season the filling with salt and freshly ground black pepper according to your taste preferences.
- Assemble Filling: Divide the mushroom mixture evenly among the prepared ramekins, then generously sprinkle shredded Gruyère cheese on top of each.
- 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.
- 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.
- 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
