Mini Mushroom & Gruyère Pot Pies with Thyme Recipe
Introduction
Mini Mushroom & Gruyère Pot Pies with Thyme are a delightful appetizer that combine savory mushrooms, creamy cheese, and fragrant herbs wrapped in flaky puff pastry. Perfect for entertaining or a cozy night in, these bite-sized pies are both elegant and comforting.
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 for depth)
- 2 tbsp all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional, for flavor depth)
- 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 onion and garlic and sauté until fragrant, about 3–4 minutes.
- Step 2: Add mushrooms and cook until golden and most liquid has evaporated, about 8–10 minutes.
- Step 3: Stir in the flour and cook for 1 minute to remove the raw taste.
- Step 4: Slowly whisk in broth and cream. Simmer until the mixture thickens, about 3–5 minutes.
- Step 5: Stir in thyme leaves, Dijon mustard (if using), and season with salt and black pepper. Remove from heat and fold in the grated Gruyère. Let cool slightly.
- Step 6: Preheat oven to 400°F (200°C). Grease a muffin tin or small ramekins.
- Step 7: Cut puff pastry into circles slightly larger than the muffin cups. Spoon mushroom mixture into each cup.
- Step 8: Cover each cup with a puff pastry circle, pressing edges to seal. Brush tops with beaten egg wash and decorate with a mushroom slice and thyme sprig.
- Step 9: Bake for 20–25 minutes until golden and puffed. Allow to cool slightly before removing from the tin. Serve warm.
Tips & Variations
- Use vegetable broth for a vegetarian version of this recipe.
- Freeze the assembled pot pies before baking for a convenient make-ahead option; bake from frozen, adding a few extra minutes to the baking time.
- Try substituting Gruyère with sharp cheddar or fontina for a different flavor profile.
Storage
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to keep the pastry crisp. If frozen before baking, bake directly from the freezer at 400°F (200°C), adding 5–7 minutes to the baking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry for this recipe?
Yes, just thaw the puff pastry according to package instructions before cutting and assembling the pot pies.
Can I prepare the filling in advance?
Absolutely. You can make the mushroom filling ahead of time and refrigerate it for up to 2 days before assembling and baking the pot pies.
PrintMini Mushroom & Gruyère Pot Pies with Thyme Recipe
Mini Mushroom & Gruyère Pot Pies with Thyme are a deliciously savory appetizer featuring a creamy mushroom filling enriched with Gruyère cheese, encased in flaky puff pastry. These individual pies combine earthy mushrooms, fragrant thyme, and a touch of Dijon mustard for complex flavors, baked to golden perfection for a cozy, crowd-pleasing treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 mini pot pies 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
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 for depth)
- 2 tbsp all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional, for flavor depth)
- 1 tsp fresh thyme leaves (plus sprigs for garnish)
- Salt and black pepper, to taste
- 1 cup Gruyère cheese, grated
Assembly
- 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 the finely chopped onion and minced garlic, sautéing until fragrant and softened, about 3-4 minutes. Add the sliced mushrooms and cook until they are golden and most of their liquid has evaporated, about 8-10 minutes. Stir in the all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the broth and heavy cream, then simmer until the mixture thickens, about 3-5 minutes. Stir in fresh thyme leaves, Dijon mustard if using, salt, and black pepper to taste. Remove from heat and fold in the grated Gruyère cheese. Let the filling cool slightly to thicken further.
- Assemble the Pot Pies: Preheat your oven to 400°F (200°C). Grease a muffin tin or use small ramekins to prepare for the pot pies. Cut the thawed puff pastry into circles slightly larger than the muffin cups. Spoon the cooled mushroom mixture evenly into each prepared cup. Cover each with a puff pastry circle, pressing the edges gently to seal. Brush the tops with beaten egg wash for a shiny golden finish and decorate with a mushroom slice and a thyme sprig for an attractive presentation.
- Bake & Serve: Place the assembled pot pies in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is puffed up and golden brown. Remove from oven and let them cool slightly before carefully removing them from the muffin tin. Serve warm as a delightful appetizer or part of a party spread, perhaps accompanied by a fresh salad.
Notes
- For a vegetarian option, ensure the broth is vegetable-based.
- These pot pies can be made ahead of time and frozen before baking for convenience.
- Feel free to experiment with different types of cheese such as fontina or cheddar for varied flavor profiles.
Keywords: mini pot pies, mushroom pot pies, Gruyère, thyme, puff pastry appetizer, savory pot pies, French appetizers, mushroom recipes, party snacks
