Description
Delightful mini pot pies filled with a creamy mixture of mushrooms and Gruyère cheese, wrapped in flaky pastry.
Ingredients
Scale
- 2 cups cremini and shiitake mushrooms, sliced
- 1 cup Gruyère cheese, shredded
- 2 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- Fresh thyme or parsley, to taste
- 1 package puff pastry
- 1 egg (for wash)
Instructions
- Clean and slice the mushrooms. In a skillet over medium heat, melt the butter and sauté the diced onions until translucent.
- Add the sliced mushrooms and garlic, cooking until soft and all moisture has evaporated.
- Stir in the flour to form a roux, then gradually whisk in the broth, allowing the mixture to thicken.
- Add salt, pepper, and herbs, then fold in the Gruyère cheese until melted. Remove from heat and let cool slightly.
- Preheat your oven to 400°F (200°C). Roll out the puff pastry and cut out circles for lining a muffin tin.
- Place puff pastry circles in the muffin tins, fill with the mushroom mixture, and cover with smaller pastry circles, sealing the edges and poking holes for steam.
- Brush tops with egg wash and bake for 20-25 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
These pot pies can be modified with different cheeses or vegetables according to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
Keywords: pot pies, mushroom, gruyère, comfort food, vegetarian recipes