Mini Mushroom & Gruyère Pot Pies with Thyme Recipe
These Mini Mushroom & Gruyère Pot Pies with Thyme are a delicious French-inspired appetizer featuring a creamy mushroom filling enriched with Gruyère cheese, encased in buttery puff pastry and baked to golden perfection. Perfect for parties or a cozy meal, they combine earthy mushrooms, aromatic thyme, and a rich, cheesy sauce for irresistible flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 mini pot pies 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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
Pastry & Assembly
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Extra thyme sprigs and mushroom slices for topping
Instructions
- Make the Filling: Heat butter and olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic; sauté until fragrant and translucent. Add the mixed sliced mushrooms and cook until they are golden brown and most of their liquid has evaporated. Stir in the all-purpose flour and cook for 1 minute to create a roux. Slowly whisk in the vegetable or chicken broth and heavy cream. Simmer the mixture gently until it thickens to a creamy consistency. Stir in fresh thyme leaves, Dijon mustard (if using), and season with salt and black pepper to taste. Remove from heat and fold in the grated Gruyère cheese. Let the filling cool slightly to thicken further and make it easier to handle.
- Assemble the Pot Pies: Preheat the oven to 400°F (200°C). Grease a muffin tin or small ramekins to prevent sticking. Roll out the thawed puff pastry sheet and cut into circles slightly larger than the openings of your muffin tins. Spoon the prepared mushroom and cheese filling into each muffin cup generously. Cover each filled cup with a puff pastry circle, pressing the edges gently to seal. Brush the tops with beaten egg wash to achieve a glossy, golden crust during baking. Garnish each pot pie with a mushroom slice and a small thyme sprig for a decorative and flavorful finish.
- Bake & Serve: Place the muffin tin in the preheated oven and bake the pot pies for 20 to 25 minutes, or until the puff pastry is beautifully golden and puffed up. Remove from the oven and let them cool slightly in the tin to set. Carefully remove the pot pies from the tin and serve warm, either with a fresh salad or as part of a delightful party spread.
Notes
- For a vegetarian option, ensure you use vegetable broth instead of chicken broth.
- These pot pies can be prepared ahead of time and frozen before baking for convenience.
- Try experimenting with different cheeses like fontina or mozzarella for a unique flavor twist.
Keywords: Mini pot pies, Mushroom pot pies, Gruyère cheese, Puff pastry, Thyme, French appetizer, Party snacks, Vegetarian pot pies
