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Mini Mushroom & Gruyère Pot Pies

Savory Mini Mushroom & Gruyère Pot Pies for Cozy Nights

These Mini Mushroom & Gruyère Pot Pies are a delightful vegetarian comfort food wrapped in flaky pastry, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2 tablespoons Unsalted Butter Add richness; substitute with plant-based butter for a vegan option.
  • 1 tablespoon Olive Oil Enhances flavor; no substitutions necessary.
  • 1 medium Shallot Provides delicate flavor; swap with regular onion if needed.
  • 3 cloves Garlic Adds depth of flavor; use minced or pre-chopped garlic for convenience.
  • 500 grams Mixed Mushrooms Use a mix like cremini, shiitake, and oyster for the best results.
  • 1 tablespoon Fresh Thyme Leaves Infuses filling with herbal note; dried thyme can work in smaller quantity.
  • to taste Salt and Black Pepper Essential for seasoning; adjust to taste.
  • 2 tablespoons All-Purpose Flour Thickens filling; a gluten-free blend can be used instead.
  • 120 milliliters Dry White Wine Intensifies flavor; substitute with vegetable broth for a non-alcoholic version.
  • 240 milliliters Whole Milk Adds creaminess; feel free to use non-dairy milk for a vegan twist.
  • 100 grams Gruyère Cheese Offers nuttiness and creaminess; replace with sharp white cheddar or Fontina if desired.
  • 1 teaspoon Dijon Mustard Adds subtle tang; skip if you prefer smoother flavor.
Crust Ingredients
  • 1 sheet Puff Pastry Forms the pie crust; can swap with pie dough or a rough puff.
  • 1 Egg Beaten for egg wash; omit or use non-dairy milk for a vegan wash.
Garnish Ingredients
  • Extra Thyme Leaves Enhances visual appeal; optional but recommended.
  • Butter or Spray For greasing ramekins.

Equipment

  • Large skillet
  • Ramekins
  • Round Cutter
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 200°C (400°F). Grease six ramekins with butter or cooking spray.
  2. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and sauté for about 3 minutes.
  3. Add 3 cloves of minced garlic and cook for an additional minute until fragrant.
  4. Add 500 grams of sliced mixed mushrooms to the skillet. Cook for 8-10 minutes until browned.
  5. Season with 1 tablespoon of fresh thyme leaves, salt, and pepper to taste.
  6. Sprinkle 2 tablespoons of flour over the sautéed mushrooms and mix well. Cook for 1 minute.
  7. Pour in 120 milliliters of dry white wine. Stir until it reduces almost completely.
  8. Gradually add 240 milliliters of whole milk, stirring continuously until thickened (3-4 minutes). Add 100 grams of Gruyère cheese until melted.
  9. Roll out 1 sheet of puff pastry on a floured surface. Cut out six rounds slightly larger than the ramekins.
  10. Spoon cooled mushroom mixture into the greased ramekins and cover with puff pastry rounds, sealing the edges.
  11. Brush tops with beaten egg and cut a small slit in the center of each pastry.
  12. Bake for 18-22 minutes until the pastry is puffed and golden brown.
  13. Let the pot pies cool for about 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

These pot pies can be made ahead and stored in the fridge or freezer for convenience.

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