Mini Mushroom And Gruyère Pot Pies With Thyme
Mini Mushroom And Gruyère Pot Pies With Thyme feature a creamy mushroom filling tucked into flaky puff pastry and baked until golden, perfect for a cozy meal or elegant appetizer.
Ingredients
- 10 ounces mushrooms cremini button, or mixed chopped
- 2 tablespoons olive oil or vegan butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 2 tablespoons all purpose flour
- ¾ cup vegetable or chicken broth
- ½ cup heavy cream or plant based cream
- ½ cup grated Gruyère cheese
- Salt and black pepper to taste
- 1 sheet puff pastry thawed
- 1 tablespoon melted butter for brushing
Instructions
- Preheat the oven to 400°F or 200°C and grease a 6 to 8 cup muffin tin.
- Sauté onion in oil or butter over medium heat for 3 to 4 minutes, then add garlic and cook 1 minute.
- Add mushrooms and thyme and cook 5 to 7 minutes until moisture evaporates and lightly browned.
- Stir in flour, then slowly add broth and cream, cooking until thick and spoonable.
- Remove from heat, stir in Gruyère, season with salt and pepper, and cool slightly.
- Roll out puff pastry, cut circles, and press into muffin cups with a slight overhang.
- Fill pastry cups with mushroom mixture and fold edges or top with pastry if desired.
- Brush with melted butter and bake 20 to 25 minutes until puffed and golden.
- Cool for 5 minutes, then remove and serve warm.