Mini Mushroom & Gruyère Pot Pies with Thyme
Description
These individual pot pies are a cozy, elegant twist on classic comfort food. Earthy mushrooms are sautéed with onions, garlic, and fresh thyme, then enveloped in a creamy Gruyère cheese sauce and baked inside buttery puff pastry cups. Perfect as a starter, appetizer, or a main dish for a light meal, these mini pies are rich, flavorful, and visually stunning.
Ingredients
For the filling:
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
10 oz (280 g) mixed mushrooms, sliced (cremini, shiitake, button)
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Salt & freshly ground black pepper, to taste
2 tbsp all-purpose flour
½ cup (120 ml) vegetable or chicken broth
½ cup (120 ml) heavy cream
½ cup (50 g) Gruyère cheese, grated
For the pastry:
1 sheet puff pastry, thawed (approx. 8 oz / 225 g)
1 egg, beaten (for egg wash)
Optional garnish:
Fresh thyme sprigs
Equipment Needed
Skillet or sauté pan
Small ramekins or muffin tin
Rolling pin
Pastry brush
Instructions
Step 1: Prepare the filling
Heat butter and olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3–4 minutes until translucent.
Add the garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and thyme. Cook, stirring occasionally, until mushrooms release their moisture and become tender, about 6–8 minutes.
Season with salt and pepper.
Step 2: Make the creamy sauce
Sprinkle the flour over the mushroom mixture and stir for 1–2 minutes to remove the raw flour taste.
Gradually pour in the broth, stirring constantly, until slightly thickened.
Add the heavy cream and simmer for 2–3 minutes until the sauce is creamy and coats the back of a spoon.
Remove from heat and stir in the Gruyère cheese until melted. Adjust seasoning if needed.
Step 3: Prepare the puff pastry
Preheat your oven to 400°F (200°C).
Roll out the puff pastry slightly on a floured surface. Cut into circles slightly larger than your ramekins or muffin cups.
Step 4: Assemble the mini pot pies
Spoon the mushroom filling into each ramekin or muffin cup.
Cover with a puff pastry circle, tucking in the edges.
Brush the top with beaten egg for a golden finish.
Cut a small slit in the top of each pie to allow steam to escape.
Step 5: Bake
Place the filled pies on a baking sheet.
Bake for 18–22 minutes, or until the puff pastry is golden brown and puffed.
Allow to cool slightly before serving. Garnish with fresh thyme if desired.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings
Makes 4–6 mini pot pies, depending on size of ramekins.
Common Questions & Answers
Q: Can I make these ahead of time?
A: Yes! You can prepare the mushroom filling a day in advance and store it in the fridge. Assemble the pies just before baking. You can also freeze unbaked pies; bake directly from frozen, adding a few extra minutes to the cooking time.
Q: Can I use another type of cheese?
A: Gruyère is ideal for its nutty, melty quality, but Swiss, Fontina, or even sharp Cheddar can work.
Q: Can I make these vegan?
A: Yes, substitute butter with plant-based butter, cream with coconut or oat cream, and cheese with vegan Gruyère-style cheese.
Q: Can I use store-bought puff pastry?
A: Absolutely! It saves time and works perfectly for mini pot pies.
Q: How can I make this gluten-free?
A: Use gluten-free puff pastry and substitute the flour in the sauce with a gluten-free flour or cornstarch slurry.
These mini pies are perfect for dinner parties, cozy nights in, or even as a fancy appetizer. The combination of earthy mushrooms, rich Gruyère, and flaky pastry is irresistible.