Mini Mushroom Gruyère Pot Pies (Recipe for Printing)
February’s crowd-pleasing mini mushroom and Gruyère pot pies feature thyme and a creamy, savory filling beneath flaky puff pastry. Perfect for gatherings, lunch, or chilly evenings. Save & click.
# What You Need:
→ Filling
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
1 medium onion, finely chopped
04 -
3 cloves garlic, minced
05 -
16 ounces mixed mushrooms (cremini, shiitake, button), sliced
06 -
2 tablespoons all-purpose flour
07 -
1 cup vegetable broth or chicken broth
08 -
1 teaspoon Dijon mustard, optional
09 -
1 teaspoon fresh thyme leaves, plus extra for garnish
10 -
Salt and freshly ground black pepper, to taste
11 -
1 cup Gruyère cheese, grated
→ Crust and topping
12 -
1 sheet puff pastry, thawed
13 -
1 large egg, beaten (for egg wash)
# How to Make It:
01 -
Melt butter with olive oil in a large skillet over medium heat. Add onion and garlic, cook until fragrant and softened. Incorporate mushrooms and sauté until golden and the liquid is reduced. Sprinkle in flour and cook, stirring, for 1 minute. Gradually whisk in broth, stirring continuously, and simmer until slightly thickened. Add thyme, Dijon mustard if desired, salt, and pepper. Remove from heat and fold in the grated Gruyère cheese. Allow filling to cool slightly before proceeding.
02 -
Preheat oven to 400°F. Lightly grease a standard muffin tin or individual ramekins. Roll out puff pastry and cut into rounds slightly larger than the diameter of the muffin cups. Fill each muffin cup with the prepared mushroom mixture. Cover each with a pastry round, gently pressing the edges to seal. Brush the tops with beaten egg. Optionally decorate with a slice of mushroom and a sprig of thyme.
03 -
Bake for 20 to 25 minutes or until the pastry is well puffed and golden brown. Let the pot pies cool slightly before carefully removing them from the tin. Serve warm alongside a crisp salad or as part of an appetizer selection.
# Extra Tips:
01 -
For enhanced flavor, use a combination of mushroom varieties and freshly grate the Gruyère cheese. Ensure the puff pastry is thoroughly thawed before cutting to prevent tearing.