Description
Mini pot pies filled with a rich, creamy mushroom and Gruyère cheese mixture, perfect for cozy nights.
Ingredients
Scale
- 8 ounces Mixed Mushrooms (cremini, shiitake, button)
- 2 tablespoons Unsalted Butter
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 teaspoons Fresh Thyme
- 2 tablespoons All-Purpose Flour
- 1 cup Vegetable Broth
- 1/2 cup Heavy Cream
- Salt, to taste
- Black Pepper, to taste
- 1 sheet Puff Pastry
- 1 cup Gruyère Cheese, shredded
- 1 large Egg
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the unsalted butter in a skillet over medium heat, add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Cook the mixed mushrooms and fresh thyme for 7-8 minutes until tender.
- Create the filling by sprinkling flour over the mushroom mixture, and gradually stirring in vegetable broth and heavy cream. Simmer until thickened, about 3-5 minutes. Season with salt and black pepper.
- Prepare the puff pastry by rolling it out and cutting it into circles that fit your muffin tin.
- Assemble the pot pies by placing pastry circles in a greased muffin tin, filling each with the creamy mixture, topping with Gruyère cheese, and covering with another pastry circle.
- Brush beaten egg over the tops for a golden color.
- Bake for 20-25 minutes until the pastry is golden brown. Allow to cool slightly before serving.
Notes
You can customize the filling with different vegetables or cheeses. Storage suggestion: Keep in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 320
- Sugar: 1g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg