Mini Mushroom and Gruyère Pot Pies
Delightful mini pot pies filled with a creamy mushroom and Gruyère cheese filling, enveloped in flaky puff pastry—perfect for cozy dinners and meal prep!
Ingredients
Puff Pastry
- 1 package 1 package (approximately 2 sheets) frozen puff pastry, thawed Flaky, buttery goodness that makes everything feel fancy.
Cheese
- 1.5 cups 1 ½ cups Gruyère cheese, shredded Use the good stuff for maximum flavor.
Mushroom Filling
- 2 tablespoons 2 tablespoons unsalted butter Helps to sauté the onions and mushrooms.
- 1 pound 1 pound mixed mushrooms (cremini, shiitake, and button), cleaned and sliced Use whatever mushrooms you like or have on hand.
- 1 large 1 large onion, finely chopped Adds depth to the flavor profile.
- 3 cloves 3 cloves garlic, minced An absolute must for flavor.
- 1 tablespoon 1 tablespoon fresh thyme leaves Gives a lovely herbal touch.
- 0.25 cup ¼ cup all-purpose flour For thickening the creamy filling.
- 1.5 cups 1 ½ cups vegetable broth A good broth will enhance the richness.
- 1 cup 1 cup heavy cream For creaminess and richness; don't skimp!
- to taste Salt and freshly ground black pepper Essential seasoning.
Egg Wash
- 1 large 1 egg, beaten For brushing the pastry before baking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare six 6-ounce ramekins by lightly greasing them.
- Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness and cut rounds larger than the ramekins.
Cooking
- In a large skillet over medium heat, melt the butter. Add the chopped onions and cook until translucent (about 4 minutes).
- Add the minced garlic and sliced mushrooms, and cook until mushrooms are golden brown and have released their liquid (8-10 minutes).
- Add the thyme and flour, stirring for about 2 minutes to eliminate any raw flour taste.
- Gradually pour in the vegetable broth while stirring continuously, allowing it to reach a gentle simmer.
- Add the heavy cream and reduce the heat, letting the mixture thicken (about 5 minutes).
- Season with salt and pepper to taste.
- Divide the mixture among the prepared ramekins and top with Gruyère cheese.
- Seal with puff pastry rounds, pressing the edges to ensure a good seal.
- Brush pastry tops with the beaten egg.
- Bake for 15-20 minutes until the pastry is puffed and golden brown.
- Cool slightly before serving.
Notes
For best results, use high-quality ingredients; adjust seasonings to your taste. Can be made ahead and frozen unbaked.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 32gProtein: 12gFat: 38gSaturated Fat: 22gSodium: 600mgFiber: 2gSugar: 3g
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