Description
These mini pot pies feature a creamy mushroom filling enveloped in flaky puff pastry, perfect for cozy evenings.
Ingredients
Scale
- 1 package (approximately 2 sheets) frozen puff pastry, thawed
- 1 1/2 cups Gruyère cheese, shredded
- 2 tablespoons unsalted butter
- 1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C) and grease six (6-ounce) ramekins.
- Roll your thawed puff pastry on a lightly floured surface until it’s about 1/8 inch in thickness. Cut it into rounds slightly larger than the ramekins.
- Melt the butter in a large skillet over medium heat and add the finely chopped onions. Cook until they become translucent, about 4 minutes.
- Add the minced garlic and sliced mushrooms, stirring occasionally. Cook until the mushrooms are golden brown and have released their moisture, approximately 8-10 minutes.
- Stir in the fresh thyme leaves and flour, cooking for another 2 minutes to eliminate the raw flour taste.
- Gradually pour in the vegetable broth while stirring continuously, bringing the mixture to a simmer.
- Add the heavy cream, and reduce the heat, allowing the sauce to thicken for about 5 minutes.
- Season the mixture with salt and freshly ground black pepper to taste.
- Divide the mushroom filling evenly among the prepared ramekins. Generously sprinkle the shredded Gruyère cheese over the top.
- Place a puff pastry round over each ramekin, gently pressing the edges to seal. Brush the tops with the beaten egg to enhance browning.
- Bake for 15-20 minutes, or until the puff pastry turns golden and puffs beautifully.
- Allow to cool slightly before serving.
Notes
Experiment with different mushroom varieties to create unique flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: pot pie, mushroom, Gruyère, comfort food, vegetarian, baking