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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Cozy Nights In

This Mini Mushroom & Gruyère Pot Pies recipe offers a comforting, savory dish perfect for cozy nights in.
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Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 6 pies
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter You can use olive oil for a lighter option.
  • 1 tablespoon Olive Oil Ideal for sautéing.
  • 1 small Shallot Provides a light, sweet onion flavor.
  • 2 cloves Garlic Intensifies the overall flavor.
  • 500 g Mixed Mushrooms Combination of cremini, shiitake, and oyster mushrooms enhances umami.
  • 1 tablespoon Fresh Thyme Leaves If unavailable, use dried thyme.
  • to taste Salt Essentials for seasoning.
  • to taste Black Pepper Essentials for seasoning.
  • 2 tablespoons All-Purpose Flour Acts as a thickening agent.
  • 120 ml Dry White Wine Adds acidity and flavor.
  • 240 ml Whole Milk Plant-based milk can be used for a dairy-free option.
  • 100 g Grated Gruyère Cheese Sharp cheddar or Fontina are excellent substitutes.
  • 1 teaspoon Dijon Mustard Optional.
For the Crust
  • 1 sheet Puff Pastry Can be swapped with pie crust.
  • 1 beaten Egg Used for an egg wash.
For Garnish
  • to taste Extra Thyme Leaves Optional for garnish.
To Grease
  • to taste Butter or Spray Ensure the ramekins are well-greased.

Equipment

  • Oven
  • skillet
  • Ramekins
  • Rolling Pin
  • Round Cutter

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F) and grease six ramekins with butter or cooking spray.
  2. In a large skillet, melt 2 tablespoons of unsalted butter with a drizzle of olive oil over medium heat.
  3. Add chopped shallots and sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  5. Add 500 grams of mixed mushrooms and cook for 5-7 minutes, seasoning with thyme, salt, and pepper.
  6. Stir in 2 tablespoons of flour and let it cook for about 1 minute.
  7. Pour in 120 ml of dry white wine and stir until it reduces.
  8. Add 240 ml of whole milk and stir until thickened, about 4-5 minutes.
  9. Fold in 100 grams of grated Gruyère cheese and 1 teaspoon of Dijon mustard until fully melted.
  10. Allow filling to cool slightly for about 10 minutes, then roll out puff pastry.
  11. Cut out rounds from the pastry that are slightly larger than the ramekins.
  12. Spoon mushroom filling into each ramekin, cover with pastry rounds, and seal edges.
  13. Cut a small slit in each pastry top for steam to escape.
  14. Brush tops with beaten egg and optionally add extra thyme leaves.
  15. Bake for 18-22 minutes until pastry is golden brown.
  16. Remove from oven and let cool for about 5 minutes before serving.

Nutrition

Serving: 1pieCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

Preparing the filling a day in advance can make assembly quicker.

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