Mini Mushroom & Gruyère Pot Pies
Description:
These elegant mini pot pies are perfect for a cozy dinner or appetizer. They feature a creamy mushroom filling enriched with Gruyère cheese, topped with buttery puff pastry that bakes to a golden, flaky perfection. Rich, savory, and individually portioned, they’re a delight for entertaining or a comforting weeknight treat.
Servings: 4–6 mini pies
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Ingredients
For the Filling:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
12 oz (340 g) cremini or button mushrooms, finely chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
2 tablespoons all-purpose flour
¾ cup (180 ml) vegetable or chicken broth
½ cup (120 ml) heavy cream
¾ cup (75 g) Gruyère cheese, grated
Salt and black pepper, to taste
For the Topping:
1 sheet puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Filling
Heat olive oil in a large skillet over medium heat.
Add onions and garlic, sauté 2–3 minutes until translucent and fragrant.
Add mushrooms and thyme. Cook until mushrooms release their liquid and it evaporates, about 5–7 minutes.
Sprinkle flour over the mixture and stir for 1–2 minutes to form a roux.
Gradually add broth, stirring constantly, until the mixture thickens slightly.
Stir in heavy cream and Gruyère cheese. Season with salt and pepper. Remove from heat and let it cool slightly.
Step 2: Assemble the Mini Pies
Preheat oven to 400°F (200°C).
Lightly grease 4–6 small ramekins or a muffin tin.
Spoon the mushroom filling into each ramekin, leaving a small gap at the top.
Roll out the puff pastry and cut into circles slightly larger than the ramekin tops.
Place puff pastry over each ramekin and press the edges to seal. Cut small slits in the top to allow steam to escape.
Brush with beaten egg for a golden finish.
Step 3: Bake
Bake for 20–25 minutes until puff pastry is golden and crisp.
Let pies rest for 5 minutes before serving.
Tips & Variations
Swap Gruyère with Swiss or Fontina cheese for a slightly different flavor.
Add a handful of spinach or kale to the filling for a green twist.
Make ahead: Prepare the filling in advance and assemble just before baking.
Common Questions
Q: Can I use a different type of mushroom?
A: Yes! Shiitake, portobello, or a mix of wild mushrooms all work well. Just chop them finely for even cooking.
Q: Can these be frozen?
A: Yes, assemble the pies but don’t bake. Freeze on a tray until firm, then store in a freezer bag. Bake from frozen at 400°F (200°C) for 30–35 minutes.
Q: Can I make them vegan?
A: Substitute butter with plant-based margarine, use a non-dairy cream (like cashew or oat cream), and vegan cheese in place of Gruyère.
Q: How long can leftovers be stored?
A: Store in the fridge for up to 3 days. Reheat in the oven to maintain crisp pastry.
These mini pot pies are creamy, cheesy, and packed with earthy mushroom flavor—perfect for impressing guests or treating yourself!