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Mini Mushroom & Gruyère Pot Pies | Savory Individual Bakes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/mini-mushroom-and-gruyere-pot-pies-savory-individual-bakes-recipe/