Name: Mini Mushroom & Gruyère Pot Pies with Thyme Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: French
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button for depth); 2 tbsp all-purpose flour; 1 cup vegetable or chicken broth; ½ cup heavy cream; 1 tsp Dijon mustard (optional, for flavor depth); 1 tsp fresh thyme leaves (plus sprigs for garnish); Salt and black pepper, to taste; 1 cup Gruyère cheese, grated; 1 sheet puff pastry, thawed; 1 egg (for egg wash); Extra thyme sprigs and mushroom slices for topping

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Introduction

These Mini Mushroom & Gruyère Pot Pies with Thyme are irresistible bite-sized delights perfect for appetizers or snacks. Packed with a creamy mushroom filling and topped with golden puff pastry, they offer a lovely combination of savory flavors and flaky texture.

The image shows a close-up of two golden-brown puff pastry cups filled with creamy mushroom filling, with visible pieces of mushrooms inside. The pastry is flaky and shiny on top with a slightly crisp texture, and the filling looks smooth and thick with bits of herbs. The cups stand on a white plate placed on a white marbled surface, and there are some green herb sprigs around for decoration. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button for depth)
2 tbsp all-purpose flour
1 cup vegetable or chicken broth
½ cup heavy cream
1 tsp Dijon mustard (optional, for flavor depth)
1 tsp fresh thyme leaves (plus sprigs for garnish)
Salt and black pepper, to taste
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
1 egg (for egg wash)
Extra thyme sprigs and mushroom slices for topping

Instructions

Step 1: Heat butter and olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
Step 2: Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, with most of the liquid evaporated.
Step 3: Stir in the all-purpose flour and cook for about one minute to remove the raw taste, stirring constantly.
Step 4: Gradually whisk in the broth and heavy cream, then let the mixture simmer until it thickens to a creamy consistency.
Step 5: Remove from heat and stir in fresh thyme leaves, Dijon mustard if using, salt, and black pepper to taste. Fold in the grated Gruyère cheese and allow the filling to cool slightly.
Step 6: Preheat the oven to 400°F (200°C). Grease a muffin tin or small ramekins to prevent sticking.
Step 7: Cut the puff pastry sheet into circles slightly larger than the muffin cups. Spoon the mushroom filling evenly into each cup.
Step 8: Cover each filled cup with a puff pastry circle, pressing the edges to seal well. Brush the tops with beaten egg for a shiny golden finish. Decorate with a mushroom slice and a thyme sprig.
Step 9: Bake in the preheated oven for 20–25 minutes, until the pastry is puffed and golden brown.
Step 10: Remove from the oven and let the pot pies cool slightly before carefully removing them from the tin. Serve warm.

Tips & Variations

For a vegetarian option, use vegetable broth instead of chicken broth.
Feel free to experiment with different cheeses like Swiss or fontina for varied flavor profiles.
These pot pies can be prepared ahead and frozen before baking—just increase baking time slightly if baking from frozen.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven to preserve the crispiness of the puff pastry. Avoid microwaving if possible, as it can make the pastry soggy.

How to Serve

The image shows three golden brown puff pastry cups filled with creamy mushroom filling. Each cup has a flaky crust with a shiny top layer, slightly browned from baking. The filling inside is light beige with visible small mushroom pieces, some topped with chopped herbs for color. They are placed on a flat white plate on a white marbled surface, creating a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a single type of mushroom instead of a mix?

Yes, you can use your preferred mushroom variety such as cremini or button mushrooms alone. Using a mix adds more depth of flavor, but a single type still works well.

Is it possible to make these pot pies vegan?

To make a vegan version, substitute butter with plant-based margarine, use a non-dairy cream alternative, replace Gruyère with a vegan cheese, and use vegetable broth. Also, choose vegan puff pastry and swap the egg wash for a plant-based milk or oil brush.