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Mini Mushroom and Gruyère Pot Pies with Thyme

Deliciously comforting individual servings of rich mushroom and creamy Gruyère cheese encased in flaky pastry.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 package frozen puff pastry, thawed Approximately 2 sheets
  • 1.5 cups Gruyère cheese, shredded
  • 2 tablespoons unsalted butter
  • 1 pound mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 0.25 cup all-purpose flour
  • 1.5 cups vegetable broth
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 egg beaten (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly grease six (6-ounce) ramekins with butter or cooking spray.
  2. On a lightly floured surface, roll out the thawed puff pastry until it reaches about 1/8 inch thickness. Cut out rounds that are slightly larger than the size of your ramekins.
Cooking
  1. In a large skillet over medium heat, melt the butter. Add the chopped onions and cook for about 4 minutes until they become translucent.
  2. Next, add garlic and mixed mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden brown and moisture is released.
  3. Stir in fresh thyme leaves and flour, cooking for another 2 minutes to get rid of the raw flour taste.
  4. Slowly pour in the vegetable broth while stirring to avoid lumps. Bring to a simmer.
  5. Add the heavy cream, allowing it to cook for about 5 minutes until the sauce thickens. Season with salt and freshly ground black pepper to taste.
  6. Spoon the mushroom mixture evenly into the prepared ramekins, then generously sprinkle shredded Gruyère cheese over the top.
  7. Cover each ramekin with a puff pastry round, pressing the edges gently to seal. Brush the tops with beaten egg for a golden finish.
  8. Place the ramekins on a baking sheet and bake for 15-20 minutes until the puff pastry is golden and puffed.
  9. Allow them to cool for a few minutes before serving.

Notes

Ensure your oven is fully preheated before baking to achieve a well-risen puff pastry. Look for a golden color on the pastry; it indicates that it’s properly cooked. Avoid overpacking the ramekins, as the filling can bubble over. Don’t skip the egg wash, as it gives the pastry a beautiful sheen.