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Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme for Cozy Nights

Enjoy irresistible Mini Mushroom and Gruyère Pot Pies with Thyme, a comforting vegetarian dish perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Pie Filling
  • 1 sheet Puff Pastry Can use homemade pastry.
  • 1 cup Gruyère Cheese Swiss cheese can be used.
  • 2 tablespoons Unsalted Butter Swap with olive oil for a dairy-free option.
  • 2 cups Mixed Mushrooms (Cremini, Shiitake, Button) Portobello or oyster can be substituted.
  • 1 medium Onion Shallots can add finer taste.
  • 2 cloves Garlic Fresh or jarred minced garlic.
  • 2 teaspoons Fresh Thyme Rosemary or sage can be substitutes.
  • 2 tablespoons All-Purpose Flour Cornstarch works as a gluten-free alternative.
  • 1 cup Vegetable Broth Homemade broth can elevate the taste.
  • 1/2 cup Heavy Cream Half-and-half or milk can be used.
  • to taste Salt and Pepper Adjust to personal taste.
For the Egg Wash
  • 1 large Egg Water or milk may be used as a vegan alternative.

Equipment

  • Skillet
  • Oven
  • Ramekins
  • Rolling Pin
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins with butter.
  2. Roll out puff pastry on a lightly floured surface until it reaches about 1/8-inch thickness, and cut out circles larger than the ramekins.
  3. Melt 2 tablespoons of unsalted butter in a skillet, add chopped onions and sauté until translucent (about 4 minutes).
  4. Stir in minced garlic and mixed mushrooms; cook for 8 to 10 minutes until golden brown.
  5. Sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring well and cook for 2 minutes.
  6. Gradually pour in 1 cup of vegetable broth while stirring; bring to a simmer for about 5 minutes until thickened.
  7. Add 1/2 cup of heavy cream, stir, and cook for an additional 5 minutes. Season with salt and pepper.
  8. Carefully fill each ramekin with the mushroom mixture and top with grated Gruyère cheese.
  9. Cover each ramekin with puff pastry, pressing edges to seal. Brush tops with beaten egg.
  10. Bake on a baking sheet for 15 to 20 minutes until puff pastry is golden brown.
  11. Let cool for about 10 minutes, then serve warm.

Nutrition

Serving: 1pot pieCalories: 380kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 2mgCalcium: 20mgIron: 8mg

Notes

Feel free to substitute ingredients and enjoy experimenting with different flavors.

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