Mini Mushroom and Gruyère Pot Pies with Thyme Recipe
These Mini Mushroom and Gruyère Pot Pies feature a creamy, savory mushroom filling infused with fresh thyme and topped with melted Gruyère cheese, all encased in golden, flaky puff pastry. Perfect for an elegant appetizer or a comforting individual serving, these pot pies are baked until the pastry is puffed and golden, delivering a satisfying combination of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 individual pot pies 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Puff Pastry and Topping
- 1 package (approximately 2 sheets) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Filling
- 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
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins to prevent sticking and prepare them for filling.
- Roll and Cut Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to about 1/8 inch thickness. Cut rounds slightly larger than your ramekins to cover the tops fully once filled.
- Sauté Onions: Melt the butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes, to create a flavorful base.
- Cook Mushrooms and Garlic: Add minced garlic and sliced mushrooms to the skillet. Stir occasionally and cook until mushrooms are golden brown and have released their moisture, approximately 8-10 minutes.
- Add Thyme and Flour: Stir in fresh thyme leaves and the flour, cooking for 2 more minutes to cook out the raw flour taste and help thicken the sauce later.
- Add Broth and Simmer: Gradually pour in vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a simmer to develop flavor and start thickening.
- Add Cream and Thicken Sauce: Stir in the heavy cream and reduce the heat. Continue cooking until the sauce thickens nicely, about 5 minutes.
- Season Filling: Season the mushroom mixture with salt and freshly ground black pepper to taste. Adjust seasoning for a balanced flavor.
- Assemble Pot Pies: Evenly divide the mushroom filling among the prepared ramekins. Generously sprinkle shredded Gruyère cheese over the top of each filling.
- Seal with Puff Pastry: Place a puff pastry round over each ramekin, pressing the edges gently to seal the filling inside. Brush the top of the puff pastry with beaten egg for a beautiful golden finish.
- Bake: Arrange the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes or until the puff pastry is puffed and golden brown.
- Cool and Serve: Allow the pot pies to cool slightly for a few minutes before serving. This lets the filling set and prevents burns.
Notes
- You can use a mix of wild mushrooms for a more intense flavor.
- Ensure the mushrooms are cooked thoroughly to avoid excess moisture that can make the pastry soggy.
- For a vegetarian version, verify that the vegetable broth is vegetarian-friendly.
- These pot pies can be prepared in advance and baked just before serving for convenience.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.
Keywords: mushroom pot pie, mini pot pies, gruyere cheese, puff pastry recipe, vegetarian appetizers, savory pastries, thyme mushroom filling
