Description

These mini mushroom and Gruyère pot pies are a deliciously creamy and savory appetizer or snack. Featuring a rich mushroom and thyme filling baked inside flaky puff pastry, these pot pies combine the earthy flavors of sautéed mushrooms with the nutty, melty goodness of Gruyère cheese. Perfectly sized for individual servings, they make a sophisticated yet approachable dish ready in under an hour.

Ingredients

Scale

Filling

2 cups mushrooms, chopped
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 cup heavy cream
1 cup Gruyère cheese, shredded

Pastry & Topping

1 package puff pastry
1 egg, beaten (for egg wash)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onions and minced garlic and cook until they are translucent and fragrant, about 3-5 minutes.
Cook Mushrooms and Thyme: Add the chopped mushrooms and fresh thyme to the skillet. Cook, stirring frequently, until the mushrooms are nicely browned and most of their moisture has evaporated.
Add Cream and Cheese: Pour in the heavy cream and bring the mixture to a simmer. Remove the skillet from heat and stir in the shredded Gruyère cheese until melted and incorporated into a creamy filling.
Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface. Cut pastry into circles sized to fit into your small ramekins, reserving enough pastry for tops as well.
Assemble Pot Pies: Place a puff pastry circle inside each ramekin. Spoon the mushroom and Gruyère filling into each. Top with another puff pastry circle to seal in the filling.
Apply Egg Wash: Brush the tops of each assembled pot pie with the beaten egg to ensure a golden and glossy finish when baked.
Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the puff pastry is puffed and golden brown.

Notes

You can substitute the Gruyère cheese with Emmental or Swiss cheese for a similar nutty flavor.
Fresh thyme is recommended for the best flavor, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
Make sure to let the mushroom mixture cool slightly before assembling to prevent the puff pastry from becoming soggy.
For a vegetarian variation ensure the puff pastry and cheese conform to your diet preferences.
These pot pies can be made ahead, assembled, covered, and refrigerated for up to 24 hours before baking.