Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and chopped mushrooms, cooking until mushrooms are softened.
- Stir in heavy cream, thyme, salt, and pepper. Cook until the mixture thickens slightly.
- Remove from heat and stir in grated Gruyère cheese until melted.
- Roll out the puff pastry and cut into rounds.
- Place rounds into a greased muffin tin. Fill with the mushroom mixture.
- Cover with another round of pastry, sealing the edges.
- Brush the tops with beaten egg.
Baking
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
To store leftovers, let the pot pies cool completely and then place them in an airtight container in the refrigerator. They can last for about 3-4 days. For longer storage, consider freezing them. Wrap tightly in plastic wrap and foil, and they can last in the freezer for up to 2 months. Just remember to reheat thoroughly before serving.
