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Mini Mushroom & Gruyère Pot Pies

Savory Mini Mushroom & Gruyère Pot Pies for Cozy Nights

Delight in the rich flavors of Mini Mushroom & Gruyère Pot Pies, perfect for cozy evenings and gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 6 pot pies
Course: Quick Meals
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Unsalted Butter Adds richness; substitute with plant-based butter for a dairy-free option.
  • 1 tablespoon Olive Oil Provides moisture and enhances savory flavors.
  • 1 Shallot Offers a subtle, aromatic sweetness; can be swapped with onion if needed.
  • 2 cloves Garlic Infuses the filling with depth and fragrance.
  • 500 g Mixed Mushrooms Use a blend of cremini, shiitake, and oyster for the best flavor.
  • 1 teaspoon Fresh Thyme Contributes earthy notes; dried thyme can be substituted.
  • Salt and Black Pepper Essential for seasoning to taste.
  • 2 tablespoons All-Purpose Flour Thickens the filling and adds structure.
  • 120 ml Dry White Wine Brings acidity; substitute with vegetable broth for non-alcoholic.
  • 240 ml Whole Milk Adds creaminess; use plant-based milk for dairy-free.
  • 100 g Gruyère Cheese Delivers nutty richness; feel free to substitute with cheddar or Fontina.
  • 1 teaspoon Dijon Mustard Optional; enhances flavor complexity.
Crust
  • Puff Pastry Ensure it’s properly thawed.
  • 1 beaten Egg For egg wash, achieving a golden-brown color.
Garnish
  • Extra Thyme Leaves A touch of freshness on top.

Equipment

  • Oven
  • large skillet
  • ramekins
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) and prepare 6 ramekins by lightly greasing them.
  2. Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat; add 1 finely chopped shallot and sauté until translucent, about 2-3 minutes.
  3. Add 500 g of mixed mushrooms and cook for 5-7 minutes, then season with 1 teaspoon of fresh thyme, salt, and black pepper.
  4. Sprinkle 2 tablespoons of all-purpose flour over the mixture and cook for 1 minute. Gradually add 120 ml of dry white wine; allow to reduce for 2-3 minutes.
  5. Pour in 240 ml of whole milk, stirring gently. Cook for 2-3 minutes, then fold in 100 g of shredded Gruyère cheese and 1 teaspoon of Dijon mustard until creamy.
  6. Roll out the puff pastry and cut 6 rounds larger than the ramekins, about 1-2 cm larger for a nice overhang.
  7. Spoon the mushroom filling into each ramekin, filling them about three-quarters full. Top with the puff pastry rounds and seal the edges.
  8. Beat 1 egg and brush the tops of the pot pies for a golden color. Sprinkle extra thyme on top.
  9. Bake the pot pies in the preheated oven for 18–22 minutes, or until golden brown.
  10. Allow to cool for about 5 minutes before serving warm.

Nutrition

Serving: 1pot pieCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

These pot pies are great served with a side soup or salad for a complete meal.

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