Description
Savory individual pot pies filled with a creamy mushroom and Gruyère cheese mixture, seasoned with fresh thyme and baked in a flaky puff pastry crust.
Ingredients
Scale
For the Crust:
- 1 package (14 oz) puff pastry, thawed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 cup shredded Gruyère cheese
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Lightly grease 4 individual ramekins or mini pie dishes.
- Roll out puff pastry and cut into rounds slightly larger than the ramekins. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms; cook until mushrooms release their liquid and begin to brown, about 8-10 minutes.
- Stir in thyme, then pour in white wine. Simmer until wine is reduced by half.
- Add heavy cream and Gruyère cheese, stirring until cheese melts and sauce thickens. Season with salt and pepper.
- Divide mushroom mixture evenly among ramekins. Top each with a puff pastry round, pressing edges to seal.
- Brush pastry with beaten egg. Cut a small slit in the center of each for steam to escape.
- Bake for 20-25 minutes, until pastry is golden brown and puffed. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.