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Mini Mushroom Pot Pies: Indulgent Gruyère Flavor with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme
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Delicious mini mushroom pot pies filled with rich Gruyère cheese and a hint of thyme.

Ingredients

Scale
  • 2 cups mushrooms, chopped
  • 1 cup Gruyère cheese, grated
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup vegetable broth
  • 1 tablespoon flour
  • 1 sheet of puff pastry
  • 1 egg, beaten for egg wash

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, heat butter and oil over medium heat. Add onions and garlic, sauté until translucent.
  3. Add mushrooms and thyme, cook until mushrooms are soft.
  4. Stir in flour and cook for 1 minute, then add vegetable broth and simmer until thickened.
  5. Remove from heat, mix in Gruyère cheese until melted.
  6. Roll out the puff pastry and cut into rounds to fit your mini pie pans.
  7. Fill each pastry with the mushroom mixture, cover with another round of pastry, and seal the edges.
  8. Brush the tops with beaten egg.
  9. Bake for 20-25 minutes or until golden brown.

Notes

  • Feel free to add other vegetables for more variety.
  • Make sure not to overfill the pot pies, as they may overflow.

Nutrition

Keywords: Mini Mushroom and Gruyère Pot Pies with Thyme

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