Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes Recipe

Introduction

These Mini Mushroom & Gruyère Pot Pies are delightful individual bakes packed with savory flavors. Creamy mushroom filling with melted Gruyère cheese enveloped in golden puff pastry makes for an elegant yet comforting dish perfect for any occasion.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 500 g mixed mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 120 ml dry white wine
• 240 ml whole milk
• 100 g grated Gruyère cheese
• 1 teaspoon Dijon mustard (optional)
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Extra thyme leaves, for garnish
• Butter or spray for greasing ramekins

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) and grease 6 ramekins with butter or cooking spray.
2. Step 2: Heat butter and olive oil in a skillet over medium heat. Sauté the finely chopped shallot until soft, then add the minced garlic and cook for another minute.
3. Step 3: Add the sliced mushrooms to the skillet and cook until their moisture evaporates, stirring occasionally. Season with fresh thyme leaves, salt, and black pepper.
4. Step 4: Sprinkle the all-purpose flour over the mushrooms and cook for 1 minute, stirring constantly. Pour in the dry white wine and cook until it has nearly evaporated.
5. Step 5: Pour in the whole milk and stir until the mixture thickens. Add the grated Gruyère cheese and Dijon mustard if using, stirring until the cheese has melted and the filling is creamy.
6. Step 6: Let the filling cool slightly. Meanwhile, cut the thawed puff pastry into 6 rounds slightly larger than the ramekins.
7. Step 7: Spoon the mushroom filling evenly into the prepared ramekins. Top each with a puff pastry round, pressing the edges to seal. Cut a small slit on the top of each pastry to allow steam to escape.
8. Step 8: Brush the pastry tops with the beaten egg and sprinkle with extra thyme leaves for garnish.
9. Step 9: Bake in the preheated oven for 18–22 minutes, or until the pastry is golden and puffed.
10. Step 10: Remove from the oven and let cool for 5 minutes before serving to allow the filling to set slightly.

Tips & Variations

• For a richer flavor, try adding a splash of cream instead of some of the milk.
• Use a mix of wild mushrooms for a deeper earthy taste.
• Dijon mustard is optional but adds a nice tang that complements the Gruyère.
• To make ahead, prepare the filling and assemble pies without baking. Cover and refrigerate for up to 24 hours, then bake before serving.

Storage

Store any leftover pot pies covered in the refrigerator for up to 2 days. Reheat in a 180°C (350°F) oven until warmed through and the pastry is crisp, about 10–15 minutes. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Gruyère?

Yes, Swiss, Emmental, or even a mild cheddar can be used as substitutes, though Gruyère offers a distinctive nutty flavor that pairs well with mushrooms.

Can I freeze these pot pies?

Yes, you can freeze assembled but unbaked pot pies. Wrap them tightly and freeze for up to 1 month. Bake from frozen, adding extra baking time as needed until golden and bubbly.

Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes Recipe

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These Mini Mushroom & Gruyère Pot Pies are delightful individual savory bakes featuring a creamy mushroom filling infused with fresh thyme, melted Gruyère cheese, and a flaky puff pastry crust. Perfect as an elegant appetizer or a comforting snack, these pot pies combine earthy mushrooms with the richness of cheese and a hint of white wine, baked to golden perfection.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 individual pot pies 1x
• Category: Savory Pie
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 500 g mixed mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 120 ml dry white wine
• 240 ml whole milk
• 100 g grated Gruyère cheese
• 1 teaspoon Dijon mustard (optional)

Pastry & Finishing

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Extra thyme leaves, for garnish
• Butter or spray for greasing ramekins

Instructions

1. Preheat and prepare ramekins: Preheat the oven to 200°C (400°F). Grease 6 ramekins with butter or cooking spray to prevent sticking.
2. Sauté aromatics: In a skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped shallot and sauté until softened, then add minced garlic and cook for another minute until fragrant.
3. Cook mushrooms: Add the sliced mixed mushrooms to the skillet, cooking until their moisture evaporates and they start to brown. Season generously with fresh thyme, salt, and black pepper to taste.
4. Make roux and deglaze: Sprinkle the flour over the mushroom mixture and cook for 1 minute to remove the raw taste. Pour in the dry white wine and cook down until almost evaporated to concentrate flavors.
5. Add milk and cheese: Gradually stir in the milk, stirring constantly until the mixture thickens to a creamy consistency. Remove from heat and stir in the grated Gruyère cheese and Dijon mustard, mixing until the cheese melts smoothly into the filling.
6. Prepare pastry tops: Allow the mushroom filling to cool slightly. Roll out the thawed puff pastry sheet and cut into 6 rounds slightly larger than the tops of your ramekins.
7. Assemble pot pies: Spoon the mushroom filling evenly into each greased ramekin. Place a pastry round over each filled ramekin, sealing the edges by pressing gently. Cut a small slit on top of each pastry lid to allow steam to escape during baking.
8. Egg wash and garnish: Brush the pastry tops with the beaten egg to encourage a golden-brown finish. Sprinkle extra thyme leaves on top for added aroma and visual appeal.
9. Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the pastry is puffed and golden brown.
10. Cool and serve: Remove the pot pies from the oven and let them cool for about 5 minutes before serving to allow the filling to set slightly and prevent burns.

Notes

• You can substitute Gruyère with other melting cheeses such as Swiss or Emmental if preferred.
• Use gluten-free flour and puff pastry for a gluten-free version.
• Ensure the mushroom filling is not too hot before assembling with the pastry to avoid soggy crust.
• These pot pies can be assembled ahead of time and refrigerated before baking.
• For a richer flavor, add a splash of cream instead of some of the milk.
• Adjust seasoning as mushrooms absorb salt well; taste before sealing.

Keywords: mushroom pot pies, mini pot pies, Gruyère cheese recipes, savory puff pastry, individual pot pies, mushroom recipes, vegetarian savory pies