Description
Delightful and comforting mini pot pies filled with earthy mushrooms and creamy Gruyère cheese, wrapped in golden flaky pastry.
Ingredients
Scale
- 2 cups mushrooms (cremini, shiitake, or button)
- 1 cup shredded Gruyère cheese
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- Fresh thyme or parsley
- Pastry dough (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until translucent.
- Add the mushrooms and garlic; cook until the mushrooms release moisture and start to brown.
- Sprinkle in the flour, stirring for about a minute to create a roux.
- Gradually pour in the broth and cream, stirring until the mixture thickens.
- Add thyme and cheese, stir until melted.
- Roll out the pastry dough and cut circles to fit muffin tin cups.
- Fill each cup with the mushroom mixture and top with another circle of pastry; seal with a fork.
- Brush tops with an egg wash and bake for 25-30 minutes until golden.
- Let cool for a few minutes before serving.
Notes
Serve with a side salad or crusty bread for a complete meal. Can be made ahead and frozen before baking.
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pot pies, mushroom recipes, comfort food, vegetarian, baking