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 sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 16 oz mixed mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1/4 cup all-purpose flour
- 1 cup vegetable broth
- 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 mini pie dishes or ramekins.
- In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, mushrooms, and thyme. Cook until mushrooms are tender and liquid has evaporated, about 8-10 minutes.
- Sprinkle flour over mushroom mixture and stir for 1 minute. Gradually whisk in vegetable broth and heavy cream until smooth. Simmer until thickened.
- Remove from heat and stir in Gruyère cheese until melted. Season with salt and pepper.
- Roll out puff pastry and cut into rounds slightly larger than the pie dishes. Divide mushroom filling among dishes.
- Cover each dish with a pastry round, pressing edges to seal. Brush tops with beaten egg.
- Bake for 20-25 minutes, until pastry is golden and puffed. Let cool 5 minutes before serving.
Notes
You can customize the seasonings to taste.