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Mini Mushroom & Gruyère Pot Pies

Cozy Mini Mushroom & Gruyère Pot Pies for Elegant Comfort

These Mini Mushroom & Gruyère Pot Pies are a comforting vegetarian dish packed with umami flavors, perfect for special gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 pieces
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter or use plant-based butter for a vegan option
  • 1 tablespoon Olive Oil can be replaced with any neutral oil
  • 1 medium Shallot finely chopped
  • 2 cloves Garlic minced
  • 500 g Mixed Mushrooms a mix of cremini, shiitake, and oyster is recommended
  • 1 tablespoon Fresh Thyme can substitute with dried thyme
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons All-Purpose Flour use gluten-free flour for gluten-free version
  • 120 ml Dry White Wine replace with vegetable broth for non-alcoholic option
  • 240 ml Whole Milk almond milk can be used for dairy-free option
  • 100 g Gruyère Cheese or swap with sharp white cheddar or Fontina
  • 1 teaspoon Dijon Mustard optional
For the Crust
  • 1 sheet Puff Pastry substitutes include pie crust or rough puff dough
  • 1 Egg beaten, for egg wash
For Garnish
  • Extra Thyme Leaves optional garnish
  • Butter or Spray for greasing

Equipment

  • Oven
  • Skillet
  • Ramekins
  • Pastry cutter
  • Mixing bowl

Method
 

Prep
  1. Preheat your oven to 200°C (400°F) and grease six ramekins with butter or cooking spray.
  2. Set the ramekins aside.
Sauté
  1. In a large skillet, heat the unsalted butter and olive oil over medium heat.
  2. Add the finely chopped shallot and sauté until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and continue to cook for an additional minute.
Cook Mushrooms
  1. Add the sliced mixed mushrooms to the skillet, cooking until their moisture has evaporated, about 5-7 minutes.
  2. Season the mixture with salt, black pepper, and fresh thyme.
Create Sauce
  1. Sprinkle in the all-purpose flour, stirring continuously for one minute.
  2. Pour in the dry white wine and reduce for 2-3 minutes.
Thicken Filling
  1. Gradually add the whole milk, stirring constantly until thickened, about 3-5 minutes.
  2. Mix in the Gruyère cheese and optional Dijon mustard.
Assemble
  1. Cut the puff pastry into six rounds larger than the ramekins.
  2. Fill each ramekin with the mushroom mixture.
Cover and Bake
  1. Cover with puff pastry, sealing the edges and cutting a slit on top.
  2. Brush with beaten egg and sprinkle thyme leaves if desired.
  3. Bake for 18-22 minutes until golden brown.
Cool and Serve
  1. Allow the pot pies to cool for 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

These pot pies can be stored in the fridge for up to 3 days or frozen for a month. Reheat in the oven for best results.

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