Mini Mushroom & Gruyère Pot Pies Recipe

Introduction

These Mini Mushroom & Gruyère Pot Pies are the perfect savory treat for any occasion. Featuring a creamy, flavorful mushroom filling topped with melted Gruyère and wrapped in flaky puff pastry, they’re both elegant and comforting.

Ingredients

• 2 cups mixed mushrooms (cremini and shiitake), chopped
• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry, thawed
• ½ cup heavy cream
• ¼ cup vegetable broth
• 1 tbsp fresh thyme, chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a skillet over medium heat, melt butter and sauté mushrooms until golden brown, about 5-7 minutes. Add garlic during the last minute of cooking.
3. Step 3: Stir in the heavy cream and vegetable broth; add thyme, salt, and pepper. Simmer for about 5 minutes until the mixture slightly thickens.
4. Step 4: Roll out the puff pastry on a floured surface and cut into squares sized to fit your ramekins.
5. Step 5: Fill each ramekin with the mushroom mixture, sprinkle grated Gruyère cheese on top, then cover with a puff pastry square.
6. Step 6: Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and puffed.

Tips & Variations

• Try swapping Gruyère for sharp cheddar or fontina for a different cheese flavor.
• Add caramelized onions or a splash of white wine to the mushroom mixture for extra depth.
• Use store-bought puff pastry to save time without sacrificing flakiness.
• Brush the pastry tops with an egg wash for a shiny, golden finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to retain the crisp pastry texture. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, feel free to use button, portobello, or oyster mushrooms based on availability and preference. A mix adds great texture and flavor.

Can I prepare the filling ahead of time?

Absolutely. You can make the mushroom filling a day in advance and refrigerate it. Assemble the pot pies just before baking for the best results.

Mini Mushroom & Gruyère Pot Pies Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

These Mini Mushroom & Gruyère Pot Pies are a comforting and elegant appetizer or light meal. Featuring a savory mixture of cremini and shiitake mushrooms sautéed with garlic and fresh thyme, enriched with creamy heavy cream, and topped with melted Gruyère cheese inside a flaky puff pastry crust, they are perfect for special occasions or cozy evenings.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 mini pot pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Filling

• 2 cups mixed mushrooms (cremini and shiitake), chopped
• 2 tbsp butter
• 2 cloves garlic, minced
• ½ cup heavy cream
• ¼ cup vegetable broth
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Topping & Crust

• 1 cup Gruyère cheese, grated
• 1 sheet puff pastry, thawed

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pies.
2. Sauté Mushrooms: In a skillet over medium heat, melt the butter and sauté the chopped mushrooms until golden brown, about 5-7 minutes. Add minced garlic during the last minute to avoid burning and to release its aroma.
3. Prepare Filling: Stir in the heavy cream and vegetable broth to the mushroom mixture, then add fresh thyme, salt, and pepper. Allow the mixture to simmer for about 5 minutes until it slightly thickens into a creamy sauce.
4. Prepare Puff Pastry: On a floured surface, roll out the thawed puff pastry sheet and cut into squares sized appropriately to cover individual ramekins or small baking dishes.
5. Assemble Pot Pies: Spoon the mushroom filling into ramekins, sprinkle the grated Gruyère cheese evenly over the filling, and then cover each with a square of puff pastry, pressing the edges to seal.
6. Bake: Place the filled ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes or until the puff pastry is golden brown and puffed.

Notes

• You can use store-bought puff pastry to save time; just make sure it is fully thawed before working with it.
• For a vegan version, substitute butter with vegan margarine, heavy cream with coconut cream, and Gruyère cheese with a plant-based cheese alternative.
• Make sure the mushroom filling is not too wet before assembling to prevent soggy pastry.
• Serve warm to enjoy the melty cheese and flaky crust at their best.
• These pot pies can be prepared ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.

Keywords: mini pot pies, mushroom pot pies, Gruyère pot pies, puff pastry recipes, appetizer recipes, vegetarian pot pie