Introduction

These Mini Mushroom & Gruyère Pot Pies with Thyme are a delightful blend of earthy mushrooms and creamy cheese wrapped in flaky puff pastry. Perfect as an appetizer or a comforting snack, they offer rich flavors in a convenient, bite-sized form.

The image shows five round, golden-brown puff pastry pies arranged closely together. Each pie has a shiny, flaky outer layer with clear, crisp edges and an inner filling that appears soft and creamy. On top of each pie, there is a small, flat mushroom slice and a small green herb leaf for decoration. One pie is slightly open, revealing a rich, creamy mixture with visible mushrooms inside. The pies are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button)
2 tbsp all-purpose flour
1 cup vegetable or chicken broth
½ cup heavy cream
1 tsp Dijon mustard (optional)
1 tsp fresh thyme leaves (plus sprigs for garnish)
Salt and black pepper, to taste
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
1 egg (for egg wash)
Extra thyme sprigs and mushroom slices for topping

Instructions

Step 1: Heat butter and olive oil in a skillet over medium heat. Add the onion and garlic and sauté until fragrant and soft.
Step 2: Add the sliced mushrooms and cook until they turn golden and most of their liquid has evaporated.
Step 3: Stir in the flour and cook for 1 minute to remove the raw taste.
Step 4: Slowly whisk in the broth and heavy cream, stirring continuously. Simmer the mixture until it thickens.
Step 5: Remove from heat and stir in fresh thyme leaves, Dijon mustard (if using), salt, and black pepper to taste. Fold in the grated Gruyère cheese and let the filling cool slightly.
Step 6: Preheat the oven to 400°F (200°C). Grease a muffin tin or small ramekins to prevent sticking.
Step 7: Cut the puff pastry sheet into circles slightly larger than the muffin cups.
Step 8: Spoon the mushroom and cheese filling evenly into each cup.
Step 9: Cover each filled cup with a puff pastry circle, pressing the edges to seal well.
Step 10: Brush the tops with beaten egg to achieve a golden finish. Decorate each with a mushroom slice and a sprig of thyme.
Step 11: Bake for 20–25 minutes until the pastry is golden and puffed.
Step 12: Let the pot pies cool slightly before removing them from the tin. Serve warm, ideally with a fresh salad or alongside other party dishes.

Tips & Variations

Use a mix of mushrooms for a deeper, more complex flavor.
For a vegetarian version, use vegetable broth instead of chicken broth.
Substitute Gruyère with Swiss or mozzarella cheese if preferred.
To save time, prepare the filling in advance and refrigerate before assembling.
Brush tops with milk instead of egg wash for a lighter finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven at 350°F (175°C) for about 10 minutes to retain the crispness of the pastry. Avoid microwaving to prevent sogginess.

How to Serve

Four small round mushroom pot pies with golden-brown, flaky, layered crusts sit close together on a white marbled texture. Each pot pie is topped with a thin, sautéed mushroom slice and a small green herb sprig. The front pot pie has a cut section revealing smooth creamy mushroom filling with visible mushroom pieces inside. Small scattered salt flakes and green herb sprigs lie on the surface nearby. The soft light highlights the crust's shiny, crisp texture and the creamy filling inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well. Just make sure to thaw it completely according to package instructions before using.

Can I make these pot pies vegan?

You can make a vegan version by using plant-based butter, cream, and cheese alternatives, as well as vegetable broth. Keep in mind that the texture and flavor will be slightly different but still delicious.