Introduction

These Mini Mushroom and Gruyère Pot Pies with Thyme are the perfect cozy treat, combining a creamy mushroom filling with a crispy puff pastry crust. They make elegant individual servings that are sure to impress at any dinner or special occasion.

Four golden brown mini quiches sit on a white plate, each with a thick, flaky crust that forms a raised edge around the soft, creamy filling. The creamy filling is light yellow with flecks of dark green herbs mixed in, topped with two to three caramelized brown mushroom slices per quiche. Small fresh sprigs of green thyme are scattered delicately on top of the quiches and around the plate, resting on a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (approximately 2 sheets) frozen puff pastry, thawed
1 1/2 cups Gruyère cheese, shredded
2 tablespoons unsalted butter
1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup heavy cream
Salt and freshly ground black pepper, to taste
1 egg, beaten (for egg wash)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins.
Step 2: Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut into rounds slightly larger than the ramekins.
Step 3: In a large skillet over medium heat, melt the butter and add the chopped onions. Cook until translucent, about 4 minutes.
Step 4: Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated, about 8-10 minutes.
Step 5: Stir in fresh thyme leaves and flour. Cook for 2 minutes to remove the raw flour taste.
Step 6: Gradually pour in vegetable broth, stirring continuously to avoid lumps, and bring the mixture to a simmer.
Step 7: Add the heavy cream and reduce the heat. Cook until the sauce thickens, approximately 5 minutes.
Step 8: Season with salt and freshly ground black pepper to taste.
Step 9: Divide the mushroom mixture evenly among the prepared ramekins. Sprinkle Gruyère cheese generously on top.
Step 10: Place a puff pastry round over each ramekin, gently pressing the edges to seal. Brush the tops with beaten egg.
Step 11: Arrange ramekins on a baking sheet and bake for 15-20 minutes or until puff pastry is golden and puffed.
Step 12: Let cool slightly before serving.

Tips & Variations

Use a mix of mushrooms for more complex flavor and texture.
Substitute gruyère with sharp cheddar or fontina for a different cheese profile.
For a vegan option, use dairy-free cream, plant-based butter, and a vegan puff pastry.
Sprinkle a pinch of smoked paprika or nutmeg into the filling for a subtle warm spice.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes until warmed through and the pastry is crisp. Avoid microwaving to maintain the flaky crust.

How to Serve

The image shows four small puff pastry tarts on a white plate with a white marbled texture underneath. Each tart has three visible layers starting with a golden brown, flaky, and thick puff pastry base and walls. Inside, there is a creamy, light yellow cheese filling that looks soft and slightly bubbly, with small green herbs mixed in. On top of each tart, there are two to three slices of cooked brown mushrooms that have a tender texture and dark edges. Small sprigs of fresh green thyme are scattered on and around the tarts, adding a touch of color and freshness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the mushroom filling can be made one day in advance and refrigerated. When ready to serve, fill the ramekins, add the puff pastry topping, and bake as directed.

What if I don’t have fresh thyme?

Dried thyme can be used in place of fresh; use about 1 teaspoon of dried thyme instead. Add it with the flour to allow the flavor to bloom during cooking.