Description
Delightful mini pot pies filled with a rich mushroom mixture and topped with melted Gruyère cheese, perfect for gatherings or cozy nights.
Ingredients
- 1 package (approximately 2 sheets) frozen puff pastry, thawed
- 1 1/2 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
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Prepare the six ramekins by lightly greasing them to prevent sticking.
- Roll out the thawed puff pastry on a lightly floured surface to about 1/8 inch thickness. Cut it into rounds slightly larger than the ramekins.
- In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onions and cook until they become translucent, about 4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook and stir occasionally until the mushrooms are golden brown and have released their moisture, about 8-10 minutes.
- Stir in the fresh thyme leaves and the all-purpose flour, cooking for another 2 minutes to eliminate the raw flour taste.
- Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Add the heavy cream and reduce the heat, allowing the sauce to thicken for about 5 minutes.
- Season the mushroom mixture with salt and freshly ground black pepper to taste.
- Divide the mushroom filling evenly among the prepared ramekins, then sprinkle the shredded Gruyère cheese generously over the top.
- Place a puff pastry round over each ramekin, gently pressing the edges to seal.
- Brush the tops with the beaten egg to create a beautiful golden finish.
- Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the puff pastry is golden and puffed.
- Allow the pot pies to cool slightly before serving.
Notes
Use a variety of mushrooms for a more complex flavor. Fresh thyme adds aroma, but dried thyme can be used in a pinch.
