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Mini Mushroom & Gruyère Pot Pies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/mini-mushroom-and-gruyere-pot-pies-recipe/