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Mini Mushroom & Gruyère Pot Pies

Cozy Mini Mushroom & Gruyère Pot Pies for Gourmet Comfort

Delight in these Mini Mushroom & Gruyère Pot Pies, a quick and comforting vegetarian dish packed with earthy flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 pies
Course: Quick Meals
Cuisine: Comfort Food, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter Substitute with plant-based butter for a vegan option.
  • 1 tablespoon Olive Oil
  • 1 medium Shallot Can be swapped for onion.
  • 2 cloves Garlic Minced, fresh works best.
  • 500 grams Mixed Mushrooms A blend of cremini, shiitake, and oyster mushrooms.
  • 1 tablespoon Fresh Thyme Substitute with dried thyme, using less.
  • Salt and Black Pepper To taste.
  • 2 tablespoons All-Purpose Flour Use cornstarch or gluten-free flour if needed.
  • 120 milliliters Dry White Wine Replace with vegetable broth for non-alcoholic.
  • 240 milliliters Whole Milk Opt for plant-based milk for a dairy-free choice.
  • 100 grams Gruyère Cheese Can substitute with sharp white cheddar or Fontina.
  • 1 teaspoon Dijon Mustard Optional.
For the Crust
  • 1 sheet Puff Pastry Thawed if store-bought.
  • 1 beaten Egg Skip for vegan.
For the Garnish
  • Extra Thyme Leaves For garnish.

Equipment

  • Large skillet
  • ramekins
  • Oven
  • Rolling Pin
  • baking sheet

Method
 

Preparation Steps
  1. Preheat your oven to 200°C (400°F) and grease six ramekins.
  2. Melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat in a large skillet.
  3. Add 1 finely chopped shallot and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves for an additional minute.
  4. Introduce 500g of mixed mushrooms, cooking for 7-8 minutes until tender. Season with 1 tablespoon of fresh thyme, salt, and black pepper to taste.
  5. Sprinkle 2 tablespoons of all-purpose flour, stir well, and cook for 1 minute. Pour in 120ml of dry white wine, and let it simmer for 2-3 minutes.
  6. Gradually stir in 240ml of whole milk, thickening the mixture over 3-4 minutes. Remove from heat and fold in 100g of shredded Gruyère cheese and 1 teaspoon of Dijon mustard (if using).
  7. Roll out 1 sheet of puff pastry into thin rounds. Cut out six rounds slightly larger than the ramekin's diameter.
  8. Spoon the cooled filling into each ramekin, fill them 3/4 full, and cover with pastry, sealing the edges. Cut a slit in the pastry for steam to escape.
  9. Brush tops with a beaten egg for a glossy finish, sprinkle with thyme leaves, and bake for 18-22 minutes until golden brown.
  10. Let cool for 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 3mg

Notes

These pot pies can be made ahead by preparing the filling in advance, then freezing them unbaked for longer storage.

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