Description
Delicious mini pot pies filled with mushrooms and Gruyère cheese, seasoned with fresh thyme for a comforting dish.
Ingredients
Scale
- 2 cups mushrooms, chopped
- 1 cup Gruyère cheese, shredded
- 1 tablespoon fresh thyme, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 package puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add chopped mushrooms and thyme, cooking until mushrooms are browned.
- Stir in heavy cream and bring to a simmer, then remove from heat and mix in Gruyère cheese.
- Roll out the puff pastry and cut into circles to fit into small ramekins.
- Fill each ramekin with the mushroom mixture and top with another pastry circle.
- Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until golden brown.
Notes
- For a vegetarian option, ensure that the butter used in the pastry is plant-based.
- These pot pies can be made in advance and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pot pie
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg