Mini Mushroom & Gruyère Pot Pies Recipe

Introduction

These Mini Mushroom & Gruyère Pot Pies are a perfect comfort food bite, combining earthy mushrooms with rich, melted cheese under a flaky puff pastry crust. They are elegant yet simple to prepare, making them ideal for a cozy dinner or impressive appetizer.

Ingredients

• 2 cups mixed mushrooms (cremini and shiitake), chopped
• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry, thawed
• ½ cup heavy cream
• ¼ cup vegetable broth
• 1 tbsp fresh thyme, chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a skillet over medium heat, melt the butter and sauté the chopped mushrooms until golden brown, about 5 to 7 minutes. Add the minced garlic during the last minute of cooking.
3. Step 3: Stir in the heavy cream and vegetable broth, then add the fresh thyme, salt, and pepper. Let the mixture simmer for about 5 minutes until it thickens slightly.
4. Step 4: Roll out the puff pastry on a floured surface and cut into squares sized to fit your ramekins.
5. Step 5: Fill each ramekin with the mushroom mixture, sprinkle grated Gruyère cheese over the top, and cover with a puff pastry square.
6. Step 6: Bake the pot pies in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and crisp.

Tips & Variations

• For extra flavor, add a splash of white wine to the mushroom mixture before simmering.
• Try using fontina or cheddar cheese for a different cheesy twist.
• Brush the puff pastry with an egg wash before baking for a beautifully glossy finish.

Storage

Store any leftover pot pies in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes to keep the pastry crisp, or microwave briefly but note the crust may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pot pies in advance?

Yes, you can assemble the pot pies and keep them covered in the refrigerator for up to 24 hours before baking.

Can I use frozen puff pastry for this recipe?

Absolutely. Just be sure to thaw it completely according to package instructions before rolling and cutting.

Mini Mushroom & Gruyère Pot Pies Recipe

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Delight in these Mini Mushroom & Gruyère Pot Pies, a cozy gourmet treat featuring sautéed mixed mushrooms infused with fresh thyme and creamy Gruyère cheese, all nestled under a flaky puff pastry crust. Perfect as individual servings for a comforting appetizer or light meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 individual pot pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Mushroom Filling

• 2 cups mixed mushrooms (cremini and shiitake), chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup vegetable broth
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Topping

• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry, thawed

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the pot pies.
2. Sauté Mushrooms: Melt butter in a skillet over medium heat. Add the chopped mushrooms and cook until they turn golden brown, about 5-7 minutes. In the last minute of cooking, stir in the minced garlic to release its aroma without burning.
3. Simmer Filling: Pour in the heavy cream and vegetable broth, then add fresh thyme along with salt and pepper to taste. Let the mixture simmer gently for about 5 minutes until it slightly thickens, creating a rich filling.
4. Prepare Puff Pastry: On a floured surface, roll out the thawed puff pastry sheet and cut it into squares sized to fit your ramekins. This will be the pie crust topping.
5. Assemble Pot Pies: Spoon the mushroom mixture into each ramekin. Sprinkle grated Gruyère cheese evenly over the mushroom filling. Cover with the prepared puff pastry squares, pressing edges gently to seal.
6. Bake: Place the assembled pot pies in the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and crispy.

Notes

• Use a variety of mushrooms to add depth of flavor.
• Ensure the puff pastry is well thawed before cutting to prevent tearing.
• Fresh thyme can be substituted with dried thyme; use about 1 teaspoon if using dried.
• For a richer filling, consider adding a splash of white wine during simmering.
• Let the pot pies cool slightly before serving to avoid burning from the hot filling.
• These can be made ahead and baked just before serving.

Keywords: mushroom pot pie, mini pot pies, Gruyère cheese recipes, puff pastry, savory pot pies, appetizer recipes