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Mini Mushroom and Gruyère Pot Pies

Mini Mushroom and Gruyère Pot Pies for Cozy Comfort Tonight

Delight in these Mini Mushroom and Gruyère Pot Pies, a comforting vegetarian dish bursting with earthy flavors and creamy richness.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 potes
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Thawed
  • 1 large Egg Beaten for brushing
For the Filling
  • 2 cups Mixed Mushrooms Cremini, shiitake, button
  • 1 cup Gruyère Cheese Shredded
  • 2 tablespoons Unsalted Butter For sautéing
  • 1 medium Onion Diced
  • 2 cloves Garlic Minced
  • 1 teaspoon Fresh Thyme Chopped
  • 2 tablespoons All-Purpose Flour
  • 1 cup Vegetable Broth
  • 1/2 cup Heavy Cream
  • to taste Salt
  • to taste Freshly Ground Black Pepper

Equipment

  • Oven
  • Skillet
  • Ramekins
  • Rolling Pin
  • fork

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease six 6-ounce ramekins.
  2. Roll out puff pastry to 1/8 inch thickness and cut circles to cover the ramekins.
  3. In a skillet, melt butter over medium heat, add onion, and sauté until translucent.
  4. Add minced garlic and mixed mushrooms; cook for 8-10 minutes until tender.
  5. Sprinkle flour over the mushroom mixture, cook for 2 minutes to form a roux.
  6. Whisk in vegetable broth gradually; simmer until thickened, then stir in heavy cream.
  7. Season the filling with salt and pepper.
  8. Divide filling among ramekins, top with Gruyère cheese, and seal with puff pastry.
  9. Brush the pastry with beaten egg and bake for 15-20 minutes until golden.
  10. Let cool for 10 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 32gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Allowing the pot pies to cool for about 10 minutes helps set the filling and prevents burns.

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