Mini Mushroom and Gruyère Pot Pies

Delightful savory treats with a rich, buttery flavor and creamy mushroom filling, perfectly encased in golden puff pastry.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 pieces

Course: Appetizer, Main Course

Cuisine: French

Calories: 250

Ingredients Method Notes

Ingredients

Filling ingredients

2 cups mushrooms, sliced Choose a mix of cremini and button mushrooms for depth of flavor.
1 cup Gruyère cheese, grated This cheese melts wonderfully, offering a nutty, rich taste.
1 tablespoon fresh thyme, chopped Thyme adds a lovely aromatic nuance to the filling.
1 medium onion, chopped Sweet and caramelized, it forms a base of flavor.
2 tablespoons butter Used for sautéing, butter enriches the dish.
1 package puff pastry Golden and flaky, it’s the perfect shell for these pastries.
Salt and pepper to taste Essential for seasoning your filling.
1 large egg For egg wash to achieve that gorgeous golden finish.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a skillet, melt butter over medium heat. Once melted, add the chopped onions and sauté until they turn translucent, releasing their sweet aroma.
Add the sliced mushrooms to the skillet. Cook until they’re nicely browned and any moisture has evaporated. Season with salt, pepper, and thyme.
Roll out the puff pastry on a lightly floured surface, and cut it into circles for the tops and bottoms of your pies.
Place a spoonful of the mushroom mixture and a sprinkle of grated Gruyère cheese on one pastry circle, then cover it with another circle, sealing edges with a fork.
Brush the tops with beaten egg.

Baking

Bake for 20-25 minutes or until the puff pastry is puffed up and golden brown.
Serve warm and enjoy!

Notes

Consider adding other vegetables like spinach or leeks for variety, or a pinch of red pepper flakes for heat. Leftover pastry can be used for decorative shapes on top.