Description
These mini pot pies feature a golden, flaky crust cradling a savory, creamy filling of mixed mushrooms and Gruyère cheese, making them perfect for cozy nights.
Ingredients
Scale
- 8 ounces Mixed Mushrooms (cremini, shiitake, button)
- 2 tablespoons Unsalted Butter
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 teaspoons Fresh Thyme
- 2 tablespoons All-Purpose Flour
- 1 cup Vegetable Broth
- 1/2 cup Heavy Cream
- to taste Salt
- to taste Black Pepper
- 1 sheet Puff Pastry
- 1 cup Gruyère Cheese, shredded
- 1 large Egg, for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the filling: In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and mushrooms: Stir in the minced garlic and the mixed mushrooms. Cook until golden brown and tender, approximately 7-10 minutes.
- Thicken it up: Dust with all-purpose flour, stirring well. Slowly pour in the vegetable broth, stirring continuously until thickened, then add heavy cream and season with salt and black pepper. Remove from heat.
- Assemble your pies: Roll out the puff pastry and cut into squares for ramekins. Ladle filling into each ramekin, top with Gruyère cheese, cover with puff pastry squares, and seal edges.
- Egg wash: Brush the tops with beaten egg.
- Bake: Place on a baking sheet and bake for 20-25 minutes until puffed and golden brown.
- Serve and enjoy: Let cool briefly before serving.
Notes
You can prepare the filling a day ahead and store it in the fridge. These pot pies are best enjoyed fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg