Description
These Mini Mushroom & Gruyère Pot Pies are a delightful savory treat perfect for a cozy meal. Featuring a creamy, thyme-infused mushroom filling topped with melted Gruyère cheese and encased in flaky puff pastry, these individual pot pies offer a perfect balance of rich flavors and comforting textures. Ideal for dinner parties or a special family meal, they cook quickly in the oven and deliver impressive homemade charm.
Ingredients
Scale
Filling
- 2 cups mixed mushrooms (cremini and shiitake), chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup vegetable broth
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 1 cup Gruyère cheese, grated
Pastry
- 1 sheet puff pastry, thawed
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pies.
- Cook Mushrooms: In a skillet over medium heat, melt the butter and add the chopped mixed mushrooms. Cook until they are golden brown, about 5-7 minutes, stirring occasionally. Add the minced garlic during the last minute to soften and release its flavor without burning.
- Simmer Filling: Stir in the heavy cream and vegetable broth. Add chopped fresh thyme, and season with salt and pepper to taste. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until it slightly thickens and flavors meld.
- Prepare Puff Pastry: On a floured surface, roll out the thawed puff pastry sheet to smooth any creases and slightly enlarge it. Cut the pastry into squares sized appropriately to cover the tops of your ramekins or mini pie dishes.
- Assemble Pot Pies: Spoon the mushroom filling evenly into each ramekin. Sprinkle grated Gruyère cheese over the filling to create a melty, flavorful layer. Then cover each ramekin with a puff pastry square, gently pressing the edges around the rim to seal.
- Bake: Place the filled and topped ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
- Cool and Serve: Remove from the oven carefully and allow the pot pies to cool slightly before serving to enjoy the creamy mushroom filling and crisp pastry at their best.
Notes
- To ensure even baking, use ramekins of similar size for uniform cooking.
- Feel free to substitute Gruyère with Swiss or Emmental cheese if preferred.
- For a vegetarian version, ensure the vegetable broth is free from animal products.
- Allow the pot pies to cool slightly before serving to avoid burns from hot filling.
- Leftover pot pies can be refrigerated and gently reheated in the oven to preserve the pastry crispness.
