Description
Indulge in the warmth of homemade Mini Mushroom & Gruyère Pot Pies, a delightful dish featuring a flaky puff pastry shell filled with a creamy, savory mixture of earthy mushrooms and melty Gruyère cheese. Infused with fresh thyme, these individual pot pies offer comfort and elegance in every bite, making them perfect for cozy dinners, special occasions, or an easy weeknight meal. Each bite is bursting with rich flavors and textures, ensuring they will impress both family and guests alike.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 500 g mixed mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 120 ml dry white wine
- 240 ml whole milk
- 100 g grated Gruyère cheese
- 1 teaspoon Dijon mustard (optional)
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Extra thyme leaves, for garnish
- Butter or spray for greasing ramekins
Instructions
- 1. Preheat oven to 200°C (400°F) and grease six ramekins.
- 2. In a skillet over medium heat, melt butter and olive oil. Sauté shallots until soft; add garlic and cook until fragrant.
- 3. Stir in mushrooms and thyme; season with salt and pepper. Cook until moisture evaporates.
- 4. Sprinkle in flour; cook for one minute. Gradually add wine; let reduce.
- 5. Slowly mix in milk until thickened; stir in Gruyère until melted.
- 6. Roll out puff pastry; cut into rounds larger than ramekins. Fill each ramekin with mushroom mixture and top with pastry.
- 7. Seal edges tightly, cut slits for steam, brush with egg wash, and sprinkle thyme on top.
- 8. Bake for 18–22 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie (175g)
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg