Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes Recipe

Introduction

These Mini Mushroom & Gruyère Pot Pies make for a delightful savory treat perfect for individual servings. With a creamy mushroom filling and a golden puff pastry crust, they are ideal for appetizers or a comforting snack.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 500 g mixed mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 120 ml dry white wine
• 240 ml whole milk
• 100 g grated Gruyère cheese
• 1 teaspoon Dijon mustard (optional)
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Extra thyme leaves, for garnish
• Butter or spray for greasing ramekins

Instructions

1. Step 1: Preheat the oven to 200°C (400°F) and grease 6 ramekins with butter or cooking spray.
2. Step 2: Heat the butter and olive oil in a skillet over medium heat. Add the chopped shallot and sauté until softened, then add the minced garlic and cook for another minute.
3. Step 3: Add the sliced mushrooms to the skillet and cook until their moisture evaporates. Season with fresh thyme leaves, salt, and black pepper.
4. Step 4: Stir in the all-purpose flour and cook for 1 minute to remove the raw taste.
5. Step 5: Pour in the dry white wine and cook until it has nearly evaporated, stirring occasionally.
6. Step 6: Add the whole milk and stir continuously until the mixture thickens into a creamy sauce. Then, stir in the grated Gruyère cheese and Dijon mustard, if using, until melted and smooth.
7. Step 7: Allow the filling to cool slightly while you roll out the puff pastry. Cut the pastry into 6 rounds slightly larger than the ramekins.
8. Step 8: Spoon the mushroom mixture evenly into the prepared ramekins. Top each with a puff pastry round, pressing the edges to seal. Cut a small slit on top of each pie to allow steam to escape.
9. Step 9: Brush the pastry tops with the beaten egg and sprinkle extra thyme leaves over them for garnish.
10. Step 10: Bake in the preheated oven for 18–22 minutes, until the pastry is golden and puffed. Let the pot pies cool for 5 minutes before serving.

Tips & Variations

• For extra richness, add a splash of cream to the filling along with the milk.
• Swap Gruyère for sharp cheddar or fontina if preferred.
• Use a mix of wild mushrooms for deeper flavor and texture.
• Make sure the filling is not too hot when filling the ramekins to avoid soggy pastry.

Storage

Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 180°C (350°F) for 10–15 minutes until warmed through and the pastry crisps up. Avoid microwaving to maintain pastry texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pot pies in advance?

Yes, you can prepare the filling and assemble the pot pies ahead of time. Cover them tightly and refrigerate before baking. Bake just before serving for best results.

Can I use store-bought pie crust instead of puff pastry?

Store-bought pie crust can be used, but puff pastry gives a lighter, flakier texture that complements the creamy filling better.

Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes Recipe

Print Recipe

★★★★★

4.6 from 76 reviews

Delight in these Mini Mushroom & Gruyère Pot Pies, featuring a creamy, herb-infused mushroom filling baked under a golden, crisp puff pastry crust. Perfect as savory individual bakes, these pot pies combine earthy mushrooms, melted Gruyère cheese, and aromatic thyme for a comforting and elegant appetizer or light meal.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 mini pot pies 1x
• Category: Savory Bakes
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 500 g mixed mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 120 ml dry white wine
• 240 ml whole milk
• 100 g grated Gruyère cheese
• 1 teaspoon Dijon mustard (optional)

For the Crust & Assembly

• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Extra thyme leaves, for garnish
• Butter or spray for greasing ramekins

Instructions

1. Prepare the oven and ramekins: Preheat the oven to 200°C (400°F). Lightly grease six ramekins with butter or cooking spray to ensure the pot pies do not stick during baking.
2. Sauté shallots and garlic: In a skillet, heat the butter and olive oil over medium heat. Add the finely chopped shallot and sauté until softened, about 2-3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
3. Cook mushrooms: Add the sliced mixed mushrooms to the skillet and cook, stirring occasionally, until their moisture evaporates and they start to brown, approximately 8-10 minutes. Season with fresh thyme leaves, salt, and black pepper to taste.
4. Create the roux: Stir in the all-purpose flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
5. Add liquids and thicken: Pour in the dry white wine and cook until it has nearly evaporated, about 3-4 minutes. Then gradually add the whole milk, stirring continuously, and cook until the mixture thickens into a creamy sauce.
6. Incorporate cheese and mustard: Remove the skillet from heat. Stir in the grated Gruyère cheese and Dijon mustard if using, mixing until the cheese is completely melted and the filling is smooth.
7. Prepare the pastry tops: Let the mushroom filling cool slightly. Meanwhile, cut the thawed puff pastry into six rounds that are slightly larger than the tops of the ramekins.
8. Assemble the pot pies: Divide the mushroom filling evenly among the prepared ramekins. Place a pastry round over each ramekin, pressing the edges to seal well. Cut a small slit on top of each pastry to allow steam to escape during baking.
9. Apply egg wash and garnish: Brush the pastry tops with beaten egg to achieve a golden, glossy finish. Sprinkle extra fresh thyme leaves on top for garnish.
10. Bake and serve: Place the ramekins on a baking sheet and bake in the preheated oven for 18–22 minutes, or until the pastry is puffed and golden brown. Remove from the oven and let cool for 5 minutes before serving.

Notes

• For a vegan version, substitute butter with plant-based margarine, use non-dairy milk, and replace Gruyère with a vegan cheese alternative.
• Make sure to cut slits in the pastry to prevent it from bursting during baking.
• The filling can be made a day ahead and refrigerated; assemble just before baking.
• If puff pastry is not available, phyllo dough or pie crust can be used as alternatives, though texture will vary.
• Serve warm as an appetizer or light main course alongside a crisp green salad.

Keywords: mini pot pies, mushroom pot pies, Gruyère, puff pastry, savory bakes, individual pot pies, thyme mushroom bake