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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies: Cozy Comfort in 30 Minutes

Delight your taste buds with Mini Mushroom & Gruyère Pot Pies featuring a flaky crust and rich, herb-infused filling, perfect for dinner or as impressive appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry Provides a flaky and buttery crust
For the Filling
  • 1 pound Mixed Mushrooms Offers a rich umami flavor; substitutes include portobello, shiitake, oyster
  • 1.5 cups Gruyère Cheese, shredded Melts beautifully; try Swiss or cheddar as alternatives
  • 2 tablespoons Unsalted Butter Adds richness; can use olive oil
  • 1 large Onion, finely chopped Sweetens the filling; shallots are a milder option
  • 3 cloves Garlic, minced Enhances savory profile; garlic powder is an alternative
  • 1 tablespoon Fresh Thyme Leaves Brightens the filling; use dried thyme sparingly
  • 0.25 cups All-Purpose Flour Thickens the sauce; gluten-free flour is an alternative
  • 1.5 cups Vegetable Broth Keeps dish vegetarian; any plant-based broth can substitute
  • 1 cup Heavy Cream For luxuriously smooth texture; half-and-half is a lighter option
  • to taste Salt and Freshly Ground Black Pepper Enhances flavors
  • 1 beaten Egg For golden crust; milk can be used as a substitute

Equipment

  • large skillet
  • Rolling Pin
  • Round cutter
  • Pastry brush
  • baking sheet
  • 6-ounce ramekins

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins.
  2. Roll out the puff pastry to about 1/8-inch thickness and cut circles larger than the ramekins.
  3. Melt butter in a skillet over medium heat, add onion and sauté for about 5 minutes until translucent.
  4. Add garlic and mixed mushrooms to the skillet, sauté for 8 to 10 minutes until golden brown.
  5. Stir in thyme and flour, cooking for about 2 minutes to form a roux.
  6. Gradually whisk in vegetable broth, bringing mixture to a simmer and cooking until thickened (3-5 minutes).
  7. Stir in heavy cream and simmer for another 5 minutes, stirring frequently.
  8. Season with salt and pepper, then fill each greased ramekin with the mixture.
  9. Sprinkle cheese on top, place puff pastry circles over the filling, and press edges to seal.
  10. Brush the tops with beaten egg wash for a golden finish, then place ramekins on a baking sheet.
  11. Bake for 15-20 minutes or until the pastry is puffed and golden brown.
  12. Let cool for about 10 minutes before serving warm.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 120mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Store fully baked pot pies in an airtight container for up to 3 days. Unbaked pot pies can be frozen for up to 3 months.

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