Mushroom Gruyère Pot Pies (Recipe for Printing)
Golden puff pastry shells filled with creamy mushrooms, melted Gruyère, and fresh thyme - comfort food at its finest!
# What You’ll Need:
→ Pastry
01 -
2 sheets frozen puff pastry, thawed
→ Filling
02 -
1 1/2 cups Gruyère cheese, shredded
03 -
2 tablespoons unsalted butter
04 -
450g mixed mushrooms (cremini, shiitake, button), cleaned and sliced
05 -
1 large onion, finely chopped
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh thyme leaves
08 -
3 tablespoons all-purpose flour
09 -
1 1/2 cups vegetable broth
10 -
1/2 cup heavy cream
11 -
Salt and freshly ground black pepper, to taste
12 -
1 egg, beaten (for egg wash)
# Steps to Prepare:
01 -
Preheat your oven to 400°F (200°C). Lightly grease six 6-ounce ramekins.
02 -
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.
03 -
In a large skillet over medium heat, melt the butter and add the onions. Cook until translucent, about 4 minutes.
04 -
Add the garlic and mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and have released their moisture, about 8-10 minutes.
05 -
Stir in the thyme leaves and flour. Cook for another 2 minutes to remove the raw flour taste.
06 -
Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Bring the mixture to a simmer.
07 -
Add the heavy cream and reduce the heat. Cook until the sauce thickens, about 5 minutes.
08 -
Season the mixture with salt and freshly ground black pepper to taste.
09 -
Divide the mushroom mixture evenly among the prepared ramekins. Sprinkle Gruyère cheese generously over the top.
10 -
Place a puff pastry round over each ramekin, pressing the edges gently to seal. Brush the tops with the beaten egg.
11 -
Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the puff pastry is golden and puffed.
12 -
Allow to cool slightly for 10 minutes before serving.
# Helpful Advice:
01 -
Gruyère can be replaced with another cheese like Swiss or Fontina if desired.
02 -
These pot pies are versatile; experiment with different herbs like rosemary or sage.
03 -
For an extra-rich flavor, consider adding a splash of white wine when cooking the mushrooms.
04 -
To save time, the mushroom filling can be made a day ahead and stored in the fridge. Assemble and bake when ready.
05 -
Serve these mini pot pies with a fresh green salad for a complete meal.