Mini Mushroom & Gruyère Pot Pies

Mini mushroom and gruyère pot pies served in ramekins

Mini Mushroom & Gruyère Pot Pies

A delightful combination of tender mushrooms and creamy Gruyère cheese encased in flaky puff pastry, perfect for cozy dinners or as crowd-pleasing appetizers.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: French

Calories: 450

Ingredients Method Notes

Ingredients

Filling

1 cup mushrooms, chopped A mix of shiitake, cremini, and button mushrooms adds depth of flavor.
1 cup Gruyère cheese, shredded Can substitute with Swiss cheese or sharp cheddar.
2 tablespoons fresh thyme, chopped Can use other herbs like rosemary or oregano as variations.
1 cup heavy cream Ensure the filling is not too watery.
1 tablespoon butter For sautéing onions.
1 small onion, diced Sauté until translucent.
1 package puff pastry Roll out and cut into rounds for the mini pie dishes.
to taste Salt and pepper Adjust seasoning according to preference.
1 egg for egg wash Gives the pastry a golden brown color.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a pan, melt the butter over medium heat and sauté the onions until translucent.
Add the chopped mushrooms and cook until softened.
Stir in the heavy cream, thyme, salt, and pepper, and bring to a simmer.
Remove from heat and mix in the Gruyère cheese until melted.

Assembly and Baking

Roll out the puff pastry and cut into rounds to fit your mini pie dishes.
Fill the pastry with the mushroom and cheese mixture.
Place another round of pastry on top and seal the edges.
Brush with egg wash.
Bake for 25-30 minutes or until golden brown.

Serving

Serve warm and enjoy!

Notes

These pot pies are best served warm and pair well with a light salad or steamed vegetables. Store leftover pies in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped for up to 2 months.