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 375°F (190°C). Roll out puff pastry and cut into rounds to fit four mini pie dishes.
- Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, mushrooms, and thyme. Cook until mushrooms release their liquid and begin to brown, about 8-10 minutes.
- Sprinkle flour over mushroom mixture and stir to coat. Gradually add vegetable broth and heavy cream, stirring until thickened.
- Remove from heat and stir in Gruyère cheese until melted. Season with salt and pepper.
- Divide mushroom mixture among mini pie dishes. Top each with a puff pastry round, pressing edges to seal. Brush with egg wash.
- Bake for 20-25 minutes, until pastry is golden and filling is bubbly. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.