Mini Mushroom and Gruyère Pot Pies with Thyme
Deliciously comforting individual servings of rich mushroom and creamy Gruyère cheese encased in flaky pastry.
Ingredients
For the filling
- 1 package frozen puff pastry, thawed Approximately 2 sheets
- 1.5 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
- 0.25 cup all-purpose flour
- 1.5 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 egg beaten (for egg wash)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease six (6-ounce) ramekins with butter or cooking spray.
- On a lightly floured surface, roll out the thawed puff pastry until it reaches about 1/8 inch thickness. Cut out rounds that are slightly larger than the size of your ramekins.
Cooking
- In a large skillet over medium heat, melt the butter. Add the chopped onions and cook for about 4 minutes until they become translucent.
- Next, add garlic and mixed mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and moisture is released.
- Stir in fresh thyme leaves and flour, cooking for another 2 minutes to get rid of the raw flour taste.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Bring to a simmer.
- Add the heavy cream, allowing it to cook for about 5 minutes until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Spoon the mushroom mixture evenly into the prepared ramekins, then generously sprinkle shredded Gruyère cheese over the top.
- Cover each ramekin with a puff pastry round, pressing the edges gently to seal. Brush the tops with beaten egg for a golden finish.
- Place the ramekins on a baking sheet and bake for 15-20 minutes until the puff pastry is golden and puffed.
- Allow them to cool for a few minutes before serving.
Notes
Ensure your oven is fully preheated before baking to achieve a well-risen puff pastry. Look for a golden color on the pastry; it indicates that it’s properly cooked. Avoid overpacking the ramekins, as the filling can bubble over. Don’t skip the egg wash, as it gives the pastry a beautiful sheen.
