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Mini Mushroom & Gruyère Pot Pies with Thyme Recipe

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4 from 38 reviews

Mini Mushroom & Gruyère Pot Pies with Thyme are irresistible bite-sized pastries filled with a rich and creamy mixture of sautéed mushrooms, aromatic herbs, and melted Gruyère cheese, all encased in flaky puff pastry. Perfect as a savory appetizer or a cozy snack, these pot pies combine earthy mushroom flavors with the indulgence of cheese and the freshness of thyme.

  • Total Time: 40 minutes
  • Yield: 8 mini pot pies

Ingredients

Filling

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button for depth)
  • 2 tbsp all-purpose flour
  • 1 cup vegetable or chicken broth
  • ½ cup heavy cream
  • 1 tsp Dijon mustard (optional, for flavor depth)
  • 1 tsp fresh thyme leaves (plus sprigs for garnish)
  • Salt and black pepper, to taste
  • 1 cup Gruyère cheese, grated

Pastry

  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)
  • Extra thyme sprigs and mushroom slices for topping

Instructions

  1. Make the Filling: Heat butter and olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic; sauté until fragrant and translucent. Add the sliced mushrooms and cook until they turn golden and most of their liquid has evaporated. Stir in the all-purpose flour and cook for one minute to eliminate the raw flour taste. Slowly whisk in the vegetable or chicken broth and heavy cream, then simmer the mixture until it thickens into a creamy sauce. Stir in the fresh thyme leaves, Dijon mustard (if using), salt, and black pepper to taste. Remove the skillet from heat and fold in the grated Gruyère cheese. Allow the filling to cool slightly before assembling.
  2. Assemble the Pot Pies: Preheat your oven to 400°F (200°C). Grease a muffin tin or small ramekins to prevent sticking. Roll out the thawed puff pastry and cut into circles slightly larger than the muffin cups. Spoon the mushroom and cheese filling evenly into each prepared muffin cup. Cover each filled cup with a puff pastry circle, pressing the edges gently to seal. Brush the tops of the puff pastry with beaten egg wash to achieve a golden finish when baked. Garnish with an extra mushroom slice and a sprig of thyme for an elegant look.
  3. Bake & Serve: Place the assembled pot pies in the preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed up and golden brown. Once baked, let the pot pies cool slightly in the tin before carefully removing. Serve warm, perfect on their own or accompanied by a fresh salad or as part of a party spread.

Notes

  • For a vegetarian option, use vegetable broth instead of chicken broth.
  • These pot pies can be made ahead of time and frozen before baking; simply bake from frozen with a few extra minutes added.
  • Experiment with different types of cheese like fontina, mozzarella, or cheddar for varied flavors.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/mini-mushroom-and-gruyere-pot-pies-with-thyme-recipe/