Description
Mini Mushroom & Gruyère Pot Pies are savory individual pies filled with a creamy, flavorful mushroom mixture, enriched with Gruyère cheese and fresh thyme, all encased in flaky puff pastry. Perfect as an elegant appetizer or a comforting main dish, these pot pies bring together the earthiness of mushrooms and the nutty richness of Gruyère with a crisp, golden crust.
Ingredients
Scale
Filling
- 2 tbsp Unsalted Butter (Or substitute with plant-based butter for a vegan option.)
- 1 tbsp Olive Oil (Can substitute with any neutral oil.)
- 1 Shallot (Can replace with yellow onion if needed.)
- 2 Garlic Cloves (Minced.)
- 500 g Mixed Mushrooms (Opt for cremini, shiitake, or chestnut mushrooms.)
- 1 tbsp Fresh Thyme (Or dried thyme as a substitute.)
- Salt (To taste.)
- Black Pepper (To taste.)
- 2 tbsp All-Purpose Flour (To thicken the filling.)
- 120 ml Dry White Wine (Can be replaced with vegetable broth.)
- 240 ml Whole Milk (Substitute with plant-based milk for dairy-free.)
- 100 g Gruyère Cheese (Can use sharp white cheddar or Fontina as substitutes.)
- 1 tsp Dijon Mustard (Optional.)
Assembly
- 1 sheet Puff Pastry (Can use pie crust if puff pastry isn’t available.)
- 1 Egg (Beaten, for egg wash.)
- Extra Thyme Leaves (For garnish.)
- Butter or Spray (For greasing ramekins.)
Instructions
- Preheat and prepare ramekins: Preheat your oven to 400°F (200°C) and grease six ramekins thoroughly with butter or cooking spray to prevent sticking.
- Sauté shallot: In a skillet over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 finely chopped shallot and sauté for about 3 minutes until it becomes translucent and fragrant.
- Add garlic: Stir in 2 minced garlic cloves and cook for an additional minute, allowing the garlic to soften and release its aroma.
- Cook mushrooms: Add 500 grams of sliced mixed mushrooms to the skillet. Cook them for approximately 8 to 10 minutes, stirring occasionally, until they are caramelized and most of their moisture has evaporated. Season with fresh thyme, salt, and black pepper to taste.
- Thicken filling: Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture, stirring continuously for about one minute to cook out the raw flour taste. Pour in 120 ml of dry white wine, stirring until nearly all the liquid has evaporated and the mixture thickens slightly.
- Add milk and cheese: Pour in 240 ml of whole milk and continue stirring for 3 to 5 minutes until the mixture thickens to a creamy consistency. Remove from heat, then stir in 100 grams of grated Gruyère cheese and 1 teaspoon of Dijon mustard if using, creating a smooth and cheesy filling.
- Prepare puff pastry: Roll out your sheet of puff pastry and cut into rounds slightly larger than the diameter of your ramekins to cover the filling and seal the edges.
- Assemble pot pies: Spoon the mushroom filling evenly into each of the prepared ramekins. Drape the puff pastry rounds over the filling, pressing gently around the edges to seal the pot pies.
- Egg wash and garnish: Brush the tops of the puff pastry with the beaten egg to encourage a golden, shiny crust. Sprinkle fresh thyme leaves on top for an aromatic garnish.
- Bake: Place the filled ramekins on a baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the puff pastry is puffed up and golden brown.
- Cool and serve: Remove the pot pies from the oven and let them cool for about 5 minutes before serving to allow the filling to set slightly.
Notes
- For a vegan version, substitute butter with plant-based butter and milk with plant-based milk, and use a vegan cheese alternative.
- If dry white wine is unavailable, vegetable broth can be used but will alter the flavor slightly.
- The filling can be made ahead and refrigerated before assembling the pies.
- Ensure the puff pastry is properly sealed around the ramekins to prevent leakage during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven to maintain crispiness.
