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Mini Mushroom Gruyère Pot Pies

Mini Mushroom Gruyère Pot Pies That Warm the Heart

Mini Mushroom Gruyère Pot Pies celebrate flavors and comfort, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2 tablespoons Unsalted Butter Adds richness and flavor
  • 1 medium Onion Provides a flavorful base
  • 2 cloves Garlic Enhances aroma and flavor
  • 12 ounces Mixed Mushrooms (cremini, shiitake, or oyster) Main filling component
  • 1 tablespoon Fresh Thyme Accentuates the filling
  • 2 tablespoons All-Purpose Flour Thickens the filling
  • 1 cup Vegetable Broth Adds moisture and depth
  • 1/2 cup Heavy Cream Gives a creamy texture
  • 1 tablespoon Dijon Mustard Introduces a subtle tang
  • 1 cup Gruyère Cheese The star cheese for the filling
  • to taste Salt Essential seasoning
  • to taste Black Pepper Essential seasoning
Pastry Ingredients
  • 1 sheet Puff Pastry Provides a flaky, crisp topping
  • 1 beaten Egg Used for egg wash

Equipment

  • Oven
  • Medium Skillet
  • baking tray
  • Ramekins
  • Round Cutter

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) and gather six 6-ounce ramekins on a baking tray.
  2. Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Sauté 1 diced onion for about 3 minutes until softened.
  3. Add 2 minced garlic cloves and cook for 30 seconds. Stir in 12 ounces of mixed mushrooms and 1 tablespoon of fresh thyme. Sauté for 7-10 minutes.
  4. Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and cook for 1-2 minutes.
  5. Gradually pour in 1 cup of vegetable broth while stirring. Simmer for about 5 minutes until thickened.
  6. Stir in 1/2 cup of heavy cream, 1 tablespoon of Dijon mustard, and season with salt and black pepper. Mix in 1 cup of grated Gruyère cheese.
  7. Carefully divide the filling among the ramekins.
  8. Roll out the thawed puff pastry and cut out circles larger than the ramekins. Place pastry rounds on top of each ramekin.
  9. Brush the pastry tops with a beaten egg for a golden sheen. Bake for 20-25 minutes until the pastry is puffed and golden brown.
  10. Cool for a few minutes before serving warm.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 40gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftover pot pies in an airtight container for up to 3 days in the fridge. Reheat in the oven to keep the pastry crispy.

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