Mini Mushroom & Gruyère Pot Pies Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the pot pies.
- 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.
- 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.
- 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.
- 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.
- 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
