Mini Mushroom & Gruyère Pot Pies Recipe

Introduction

These Mini Mushroom & Gruyère Pot Pies are a delightful blend of earthy mushrooms and rich cheese encased in flaky puff pastry. Perfect as a cozy appetizer or a comforting snack, they bring a touch of French elegance to your table with minimal effort.

Ingredients

• 2 cups mixed mushrooms (cremini and shiitake), chopped
• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry, thawed
• ½ cup heavy cream
• ¼ cup vegetable broth
• 1 tbsp fresh thyme, chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a skillet over medium heat, melt the butter and sauté the chopped mushrooms until they are golden brown, about 5 to 7 minutes. Add the minced garlic during the last minute of cooking.
3. Step 3: Stir in the heavy cream and vegetable broth, then add the chopped thyme, salt, and pepper. Let the mixture simmer for about 5 minutes until it thickens slightly.
4. Step 4: On a floured surface, roll out the thawed puff pastry and cut it into squares sized to fit your mini ramekins.
5. Step 5: Spoon the mushroom mixture into the ramekins, sprinkle grated Gruyère cheese on top, and cover each with a puff pastry square.
6. Step 6: Bake the pot pies in the preheated oven for 20 to 25 minutes, or until the pastry is puffed and golden brown.

Tips & Variations

• Use a mix of mushrooms for richer flavor, or substitute Gruyère with Swiss or fontina cheese for a different taste.
• Brush the puff pastry with a little beaten egg before baking to achieve a shiny, golden finish.
• Add finely chopped shallots or a dash of white wine to the mushroom mixture for extra depth.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to preserve the pastry’s crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry?

Yes, frozen puff pastry works well. Just be sure to thaw it completely according to the package instructions before using.

Are these pot pies suitable for vegetarians?

Yes, this recipe is vegetarian as it contains no meat. Just confirm that your vegetable broth and puff pastry are vegetarian-friendly.

Mini Mushroom & Gruyère Pot Pies Recipe

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★★★★★

4.6 from 66 reviews

These Mini Mushroom & Gruyère Pot Pies are delightful individual savory pies featuring a rich mixture of cremini and shiitake mushrooms sautéed with garlic and fresh thyme, enriched with creamy heavy cream and vegetable broth, then topped with melted Gruyère cheese inside a golden, flaky puff pastry crust. Perfect as a comforting main dish, they combine French-inspired flavors with an elegant presentation.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 mini pot pies 1x
• Category: Main
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 2 cups mixed mushrooms (cremini and shiitake), chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup vegetable broth
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Topping and Crust

• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry, thawed

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pies.
2. Sauté Mushrooms: In a skillet over medium heat, melt the butter and add the chopped mixed mushrooms. Cook until they are golden brown, about 5-7 minutes, stirring occasionally. Add the minced garlic during the last minute to soften and release its flavor without burning.
3. Simmer Filling: Stir in the heavy cream and vegetable broth. Add chopped fresh thyme, and season with salt and pepper to taste. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until it slightly thickens and flavors meld.
4. Prepare Pastry: On a floured surface, roll out the thawed puff pastry sheet to smooth any creases and slightly enlarge it. Cut the pastry into squares sized appropriately to cover the tops of your ramekins or mini pie dishes.
5. Assemble Pot Pies: Spoon the mushroom filling evenly into each ramekin. Sprinkle grated Gruyère cheese over the filling to create a melty, flavorful layer. Then cover each ramekin with a puff pastry square, gently pressing the edges around the rim to seal.
6. Bake: Place the filled and topped ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up and golden brown.
7. Serve: Remove from the oven carefully and allow the pot pies to cool slightly before serving to enjoy the creamy mushroom filling and crisp pastry at their best.

Notes

• Thaw the puff pastry sheet in the refrigerator overnight for easiest handling.
• Use a mix of mushrooms for the best flavor and texture contrast.
• Ensure the ramekins are oven safe and lightly buttered to prevent sticking.
• These pot pies can be prepared ahead; assemble and refrigerate, then bake when ready.
• For a vegetarian version, vegetable broth is used; to make non-vegetarian, substitute with chicken broth if desired.

Keywords: mini pot pies, mushroom pot pie, Gruyère cheese recipe, puff pastry pies, French cuisine, savory pot pies, vegetarian main dish