Mini 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
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 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
