Description
These Mini Mushroom and Gruyere Pot Pies with Thyme are tiny parcels of pure joy, filled with earthy mushrooms and nutty Gruyere cheese. Perfect for a dinner party appetizer or a cozy night in, they are both elegant and comforting.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1.5 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup Gruyere cheese, grated
- Fresh thyme leaves, stripped from sprigs
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 package store-bought puff pastry, thawed
- 1 egg, for egg wash (optional)
- 1 tablespoon water, for egg wash (optional)
Instructions
- Thaw your puff pastry: Take your frozen puff pastry out of the freezer and let it thaw in the refrigerator overnight, or at room temperature for about 30-45 minutes, until pliable but still cold.
- Chop your aromatics: Finely dice one small onion and mince two cloves of garlic.
- Slice your mushrooms: Wipe your mushrooms clean with a damp cloth and slice them. Aim for roughly 1/4-inch slices for creminis and smaller pieces for shiitakes.
- Grate your cheese: Grate your Gruyere cheese and set aside.
- Preheat your oven: Preheat your oven to 400°F (200°C). If you’re using mini ramekins or a muffin tin, have them ready.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil or butter. Once shimmering, add the sliced mushrooms. Cook for about 5-7 minutes until they release their moisture and start to brown nicely.
- Once browned, push the mushrooms to one side of the pan. Add another knob of butter to the empty side, then add the diced onion. Cook for 3-5 minutes until softened and translucent.
- Add the minced garlic and fresh thyme leaves to the pan. Sauté for another minute until fragrant. Season with a pinch of salt and freshly ground black pepper.
- Sprinkle two tablespoons of all-purpose flour over the mushroom and onion mixture in the skillet. Stir constantly for about 1 minute, allowing the flour to cook and form a roux.
- Gradually pour in 1.5 cups of vegetable or chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, allowing it to thicken.
- Stir in 1/2 cup of heavy cream. Let it simmer gently for another 1-2 minutes until the sauce is rich and creamy.
- Remove the skillet from the heat. Stir in the grated Gruyere cheese until it's completely melted and smooth. Taste the filling and adjust seasoning with more salt and pepper if needed.
- On a lightly floured surface, unroll your thawed puff pastry sheets. Use a round cookie cutter that is slightly larger than the opening of your mini ramekins or muffin tin cups.
- Spoon the warm mushroom and Gruyere filling into your mini ramekins or muffin tin cups, filling them almost to the top.
- Carefully place a puff pastry round over the top of each filled ramekin or muffin cup. Press gently around the edges to seal.
- Optional: For a golden, shiny crust, whisk one egg with a tablespoon of water to create an egg wash. Brush the tops of the puff pastry with the egg wash.
- Place the filled ramekins or muffin tin on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is beautifully golden brown and the filling is bubbly.
- Once baked, carefully remove the pot pies from the oven. Let them cool for 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: For a richer flavor, consider adding a small spoon of Dijon mustard or Worcestershire sauce to the filling. Ensure your filling isn't too runny before topping with pastry to prevent a soggy bottom.