Description
Mini Mushroom & Gruyère Pot Pies are a cozy comfort food that combines rich, creamy fillings with flaky puff pastry.
Ingredients
Scale
- 2 cups Mixed Mushrooms
- 1 cup Gruyère Cheese
- ½ cup Heavy Cream
- ½ cup Vegetable Broth
- 1 teaspoon Fresh Thyme
- 2 tablespoons Butter
- 2 cloves Garlic
- Salt & Pepper
- 1 sheet Puff Pastry
Instructions
- Preheat your oven to 400°F (200°C).
- Melt 2 tablespoons of butter in a skillet over medium heat, then add the chopped mixed mushrooms. Sauté for 5-7 minutes, adding minced garlic in the final minute.
- Stir in ½ cup of heavy cream and ½ cup of vegetable broth. Add fresh thyme, salt, and pepper. Let it simmer for about 5 minutes.
- Roll out the thawed puff pastry on a floured surface to about ¼-inch thickness. Cut pastry into squares for your ramekins.
- Preheat ramekins on a baking sheet. Spoon the filling into each ramekin until three-quarters full, top with Gruyère cheese, and cover with pastry squares. Seal the edges.
- Bake the filled ramekins for 20-25 minutes until golden brown and puffed.
- Let the pot pies cool for a few minutes before serving.
Notes
- Feel free to substitute mushrooms with spinach or chicken.
- Gruyère cheese can be substituted with cheddar or fontina.
- Use light cream for a lighter version.
- Opt for low-sodium vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 400
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
Keywords: Mini Mushroom Gruyère Pot Pies, comfort food, puff pastry