Mini Mushroom & Gruyère Pot Pies with Thyme Recipe
These Mini Mushroom & Gruyère Pot Pies with Thyme are rich, savory, and packed with a medley of mushrooms and melted Gruyère cheese wrapped in flaky puff pastry. Perfect as elegant appetizers or cozy comfort bites, they combine earthy flavors with creamy texture and a hint of fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 mini pot pies 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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
- Salt and black pepper, to taste
- 1 cup Gruyère cheese, grated
Assembly and Topping
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Extra thyme sprigs and mushroom slices for topping
Instructions
- Make the Filling: Heat butter and olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic; sauté until they become fragrant and translucent. Add the sliced mushrooms and cook until they turn golden and most of their liquid has evaporated. Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the broth and heavy cream, then let the mixture simmer until thickened. Add fresh thyme leaves, Dijon mustard if using, and season with salt and black pepper. Remove from heat and stir in grated Gruyère cheese. Allow the filling to cool slightly so it thickens more.
- Assemble the Pot Pies: Preheat the oven to 400°F (200°C). Grease a muffin tin or small ramekins lightly with butter or cooking spray. Roll out the thawed puff pastry and cut into circles slightly larger than the muffin cups. Spoon the mushroom and Gruyère filling into each cup, filling them nearly full. Cover each with a puff pastry circle, pressing the edges to seal well. Brush the pastry tops with the beaten egg wash for a golden finish. Garnish each with a mushroom slice and a small thyme sprig on top for decoration.
- Bake & Serve: Place the filled muffin tin in the preheated oven and bake for 20 to 25 minutes or until the puff pastry is golden, puffed, and cooked through. Once done, let the pot pies cool slightly in the pan before removing them carefully. Serve warm either as a comforting snack, an appetizer alongside a fresh salad, or part of a festive party spread.
Notes
- Use a mix of mushroom varieties for deeper flavor complexity.
- Make sure the filling cools a bit before assembling to prevent soggy pastry.
- Thawed puff pastry should be cold but pliable for easy handling.
- Egg wash gives the pastries a nice golden sheen and helps glazing.
- These pot pies can be prepared ahead and baked just before serving.
- For a vegetarian version, use vegetable broth.
Keywords: mini pot pies, mushroom pot pie, gruyère pot pie, puff pastry appetizers, vegetarian appetizers, thyme mushroom recipe
