Description
Delightful mini pot pies filled with sautéed mushrooms, creamy Gruyère cheese, and a golden flaky crust, perfect for cozy gatherings or family dinners.
Ingredients
Scale
- 2 cups mushrooms (button, cremini, or shiitake), chopped
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cream (or milk)
- 1/4 cup white wine (optional)
- 1 tablespoon olive oil or butter
- 1 teaspoon fresh thyme or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil or butter over medium heat. Add finely chopped onions and sauté until translucent (about 4–5 minutes).
- Add minced garlic and chopped mushrooms, cooking until they release moisture and become tender (7–8 minutes). Season with salt and pepper.
- If using white wine, pour it in and let it simmer for a few minutes until reduced slightly.
- Lower the heat and add cream (or milk) to the mixture, stirring to combine flavors. Add chopped herbs here.
- Remove from heat and stir in grated Gruyère. Let the filling cool slightly.
- Roll out puff pastry on a lightly floured surface and cut circles for a muffin tin.
- Place pastry circles in the muffin tin, fill with mushroom mixture, and top with additional pastry circles.
- Bake for 20–25 minutes, or until golden brown and puffed.
- Cool for a few minutes before serving.
Notes
Chill the assembled pies briefly before baking to help maintain their shape. Always taste and adjust seasoning to avoid blandness.
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: mini pot pies, mushroom recipes, gruyere cheese, comfort food, vegetarian dishes