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Mini mushroom and Gruyère pot pies served in rustic dishes

Mini Mushroom & Gruyère Pot Pies

These Mini Mushroom & Gruyère Pot Pies are comforting and packed with rich flavors, featuring a creamy filling of mushrooms, Gruyère cheese, and herbs encased in flaky puff pastry, perfect for cozy dinners or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 275
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tablespoons unsalted butter Rich and creamy, this forms the base of our flavorful filling.
  • 1 medium onion, finely chopped Sweet and aromatic, it adds depth to the dish.
  • 2 cups mushrooms (cremini or button), diced Earthy and tender, they bring a robust umami flavor.
  • 2 cloves garlic, minced Pungent and aromatic, it enhances the overall flavor profile.
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) A fragrant herb that adds a lovely freshness.
  • salt and pepper to taste Essential for seasoning and bringing out the natural flavors.
  • 2 tablespoons all-purpose flour This thickens the mixture, providing a creamy consistency.
  • 1 cup vegetable or chicken broth Acts as a flavorful liquid base for the filling.
  • 1/2 cup heavy cream Luxurious and velvety, it makes the filling rich and smooth.
  • 1 cup Gruyère cheese, shredded Melt-in-your-mouth goodness that enriches the flavor.
  • 1 teaspoon Dijon mustard A hint of tanginess that brightens the dish.
For the pastry
  • 1 package (2 sheets) puff pastry, thawed Golden and flaky, it wraps everything in perfection.
  • 1 egg beaten (for egg wash) Helps create that beautiful golden finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Melt the unsalted butter in a large skillet over medium heat.
  3. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
  4. Introduce diced mushrooms and sauté until they release moisture and start to brown (5-7 minutes).
  5. Stir in the minced garlic and fresh thyme, cooking for another minute. Season with salt and pepper to taste.
  6. Sprinkle all-purpose flour over the mushroom mixture and stir well. Cook for an additional 1-2 minutes.
  7. Pour in the vegetable or chicken broth gradually, stirring continuously until the mixture thickens (about 3-4 minutes).
  8. Reduce the heat to low and fold in the heavy cream, shredded Gruyère cheese, and Dijon mustard until melted and fully incorporated.
  9. Remove the skillet from heat and allow the filling to cool slightly.
Assembly
  1. Roll out thawed puff pastry on a lightly floured surface and cut out circles larger than your ramekins.
  2. Fit the pastry circles into the ramekins, fill with the mushroom and cheese mixture, and cover with another pastry circle.
  3. Seal the edges carefully and cut a few slits in the top of each pastry for steam escape.
  4. Brush the tops with the beaten egg and bake for 20-25 minutes until golden brown and puffed.
  5. Allow the pot pies to cool briefly before serving.

Notes

For added flavor, consider adding a splash of lemon juice or using different cheese types. Mix in vegetables like spinach or leeks for variation. For a healthier option, use whole wheat puff pastry or a lighter cream alternative. Remember to cool the filling before sealing it to prevent soggy pastry.