Description
These Mini Mushroom and Gruyère Pot Pies are delightful individual savory pastries featuring a creamy mushroom filling with melted Gruyère cheese encased in flaky puff pastry. Perfect as an elegant appetizer or cozy snack, these pot pies combine the earthy flavors of sautéed mushrooms and herbs with the rich, nutty taste of Gruyère cheese, all baked to golden perfection.
Ingredients
Scale
Filling
- 2 cups fresh mushrooms, chopped (cremini or button)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup Gruyère cheese, shredded
Pastry
- 1 package puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the pot pies.
- Sauté Onions: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Cook Mushrooms: Add the chopped mushrooms and cook for 5-7 minutes until they release moisture and begin to brown.
- Add Flour: Sprinkle the flour evenly over the mushroom mixture and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Incorporate Broth: Slowly pour in the vegetable broth while stirring continuously to avoid lumps and ensure a smooth mixture.
- Simmer Filling: Add the heavy cream, dried thyme, salt, and pepper. Allow the mixture to simmer for about 5 minutes to thicken it.
- Mix in Cheese: Remove the skillet from heat and stir in the shredded Gruyère cheese until fully melted and combined. Let the filling cool slightly.
- Prepare Pastry: On a lightly floured surface, roll out the puff pastry sheets. Cut into 4-inch diameter circles to fit your ramekins or small baking dishes.
- Assemble Bottom Layer: Grease the ramekins with butter or cooking spray and place one pastry circle on the bottom of each ramekin.
- Add Filling: Spoon the mushroom and cheese mixture into each ramekin, leaving some space at the top for the pastry lid.
- Seal Pot Pies: Cut smaller circles from the puff pastry for the lids. Place these over the filled ramekins, pressing edges to seal. Cut a small slit in each lid to allow steam to escape during baking.
- Apply Egg Wash: Brush the tops of the pot pies with beaten egg to ensure a golden, shiny crust.
- Bake: Place the ramekins on the prepared baking sheet and bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown.
- Cool and Serve: Remove from oven and allow to cool for a few minutes before serving to let the filling set slightly.
Notes
- Use cremini or button mushrooms for best texture and flavor.
- Make sure puff pastry sheets are fully thawed before rolling to prevent cracking.
- Ensure the filling is not too hot when assembling to avoid melting the pastry prematurely.
- The small steam slit in the pastry lid prevents sogginess by allowing moisture to escape.
- These pot pies can be assembled ahead and refrigerated before baking; add a few extra minutes to baking time if chilled.
