Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes Recipe
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.
- 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
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
- Preheat and prepare ramekins: Preheat the oven to 200°C (400°F). Grease 6 ramekins with butter or cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
