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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Ultimate Cozy Nights

Delight in these Mini Mushroom & Gruyère Pot Pies, offering savory goodness encased in a flaky crust—perfect for cozy gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Unsalted Butter Adds richness to the filling; you can use salted butter but reduce the salt in the recipe.
  • 1 tbsp Olive Oil Enhances flavor and prevents sticking; any neutral cooking oil works as a substitute.
  • 1 Shallot Provides a mild onion flavor; onion or leek can substitute if unavailable.
  • 4 cloves Garlic Brings aromatic depth; fresh garlic is preferred, but dried can work in a pinch.
  • 500 g Mixed Mushrooms The main component providing umami flavor; opt for a mix of cremini, shiitake, and oyster mushrooms for best results.
  • 1 tbsp Fresh Thyme Adds aromatic freshness; dried thyme can be swapped in (use 1 tsp).
  • Salt & Black Pepper Essential for seasoning; adjust to taste.
  • 2 tbsp All-Purpose Flour Thickens the sauce; gluten-free flour can be used for a suitable alternative.
  • 120 ml Dry White Wine Enhances flavor depth; vegetable broth can serve as a non-alcoholic substitute.
  • 240 ml Whole Milk Adds creaminess; plant-based milk can be used for a dairy-free option.
  • 100 g Grated Gruyère Cheese Melts beautifully, adding richness; feel free to substitute with sharp cheddar or Fontina.
  • 1 tsp Dijon Mustard Optional; adds tanginess; you can omit based on your taste preference.
For the Crust
  • Puff Pastry Creates a flaky crust; pie crust can be used for a different texture.
  • 1 Egg Beaten for an egg wash that gives the crust a golden color.

Equipment

  • Skillet
  • Ramekins
  • Oven
  • Rolling Pin

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) and grease six ramekins with butter or oil.
  2. In a skillet, heat unsalted butter and olive oil over medium heat until melted.
  3. Add chopped shallot and sauté for 2-3 minutes until translucent.
  4. Stir in minced garlic and mixed mushrooms; cook for 5-7 minutes until browned.
  5. Add fresh thyme, salt, and black pepper; mix in all-purpose flour and cook for 1 minute.
  6. Pour in dry white wine, stirring until almost evaporated, about 2-3 minutes.
  7. Slowly add whole milk, stirring until thickened; fold in Gruyère cheese and mustard.
  8. Remove from heat and cool slightly; roll out puff pastry and cut rounds for ramekins.
  9. Fill ramekins with the mushroom filling, cover with pastry, and seal the edges.
  10. Brush with beaten egg and sprinkle fresh thyme leaves on top.
  11. Bake for 18-22 minutes until pastry is golden and puffed.
  12. Let cool for 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 450kcalCarbohydrates: 30gProtein: 12gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

These pot pies are customizable; you can substitute ingredients to suit your taste or dietary needs. Consider making the filling ahead of time for convenience.

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