Mini Mushroom & Gruyère Pot Pies Recipe

Introduction

These Mini Mushroom & Gruyère Pot Pies are perfect bite-sized treats bursting with creamy, savory flavors. Combining earthy mushrooms with nutty Gruyère and flaky puff pastry, they make an elegant appetizer or a comforting snack.

Ingredients

• 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
• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
• Extra thyme sprigs and mushroom slices for topping

Instructions

1. Step 1: Heat butter and olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened.
2. Step 2: Add the sliced mushrooms and cook until they are golden and most of their liquid has evaporated.
3. Step 3: Stir in the flour and cook for 1 minute to eliminate the raw taste.
4. Step 4: Slowly whisk in the broth and cream, then simmer the mixture until it thickens into a creamy filling.
5. Step 5: Remove from heat and stir in fresh thyme leaves, Dijon mustard (if using), salt, black pepper, and the grated Gruyère cheese. Let the filling cool slightly.
6. Step 6: Preheat the oven to 400°F (200°C) and grease a muffin tin or small ramekins.
7. Step 7: Cut the thawed puff pastry into circles slightly larger than the muffin cups.
8. Step 8: Spoon the mushroom mixture evenly into each cup, then cover with the puff pastry circles. Press the edges to seal and brush the tops with the beaten egg wash.
9. Step 9: Decorate each pie with a mushroom slice and thyme sprig on top.
10. Step 10: Bake for 20 to 25 minutes until the pastry is golden and puffed. Allow to cool slightly before removing from the tin. Serve warm.

Tips & Variations

• For a richer flavor, use a mix of wild mushrooms such as porcini or chanterelles along with the cremini and shiitake.
• You can substitute Gruyère with Emmental or Fontina cheese for a different but complementary taste.
• If you prefer a vegan version, replace butter with a plant-based alternative, use coconut or cashew cream, and omit the cheese or use a vegan cheese substitute.
• Serve these pot pies alongside a fresh green salad or a light soup for a balanced meal.

Storage

Store any leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crispiness of the pastry. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the mushroom filling can be made up to two days in advance and kept refrigerated. Bring it to room temperature before assembling the pot pies.

What can I use instead of puff pastry?

If you don’t have puff pastry, you can use a shortcrust pastry or even phyllo dough for a lighter, crispier texture. Adjust baking times accordingly.

Mini Mushroom & Gruyère Pot Pies Recipe

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4.6 from 87 reviews

Delightful Mini Mushroom & Gruyère Pot Pies featuring a savory mushroom filling enriched with creamy Gruyère cheese, encased in flaky puff pastry. Perfect as a comforting snack, appetizer, or elegant party treat, these bite-sized pies combine the earthiness of mixed mushrooms with fresh thyme and a hint of Dijon mustard for extra flavor depth.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 mini pot pies 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)
• 2 tbsp all-purpose flour
• 1 cup vegetable or chicken broth
• ½ cup heavy cream
• 1 tsp Dijon mustard (optional)
• 1 tsp fresh thyme leaves (plus sprigs for garnish)
• Salt and black pepper, to taste
• 1 cup Gruyère cheese, grated

Pastry & Assembly

• 1 sheet puff pastry, thawed
• 1 egg (for egg wash)
• Extra thyme sprigs and mushroom slices for topping

Instructions

1. Make the Filling: Heat butter and olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until fragrant and translucent. Add the mixed mushrooms and cook until golden brown and most of their liquid has evaporated. Stir in all-purpose flour and cook for 1 minute to create a roux base. Slowly whisk in vegetable or chicken broth and heavy cream; simmer gently until the mixture thickens into a creamy sauce. Stir in fresh thyme leaves, optional Dijon mustard, salt, and black pepper to balance flavors. Remove from heat and fold in grated Gruyère cheese, allowing it to melt fully. Let the filling cool slightly.
2. Assemble the Pot Pies: Preheat your oven to 400°F (200°C). Grease a muffin tin or use small ramekins for individual pies. Cut the thawed puff pastry into circles slightly larger than the muffin cups to allow enough edge to seal. Spoon the mushroom and cheese filling evenly into each cup. Cover each filled cup with a puff pastry circle, pressing the edges to firmly seal the pies. Brush the tops with beaten egg wash to achieve a golden finish. Garnish each with a mushroom slice and a small thyme sprig for an elegant appearance.
3. Bake & Serve: Place the assembled pot pies in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is golden, puffed, and crisp. Allow the pies to cool for a few minutes in the tin before carefully removing them to prevent breaking. Serve warm accompanied by a fresh salad or as part of a party appetizer spread, perfect for sharing.

Notes

• Use a mix of mushrooms (cremini, shiitake, and button) to add depth and complexity to the filling.
• Allow the filling to cool before assembling to prevent the pastry from becoming soggy.
• Egg wash helps achieve a shiny and golden crust, but can be omitted for a vegetarian egg-free diet.
• These pot pies can be prepared ahead and baked just before serving for convenience.
• For a vegetarian version, ensure the broth is vegetable-based and avoid adding any meat-based ingredients.
• Leftovers can be refrigerated and reheated in the oven to maintain flakiness.

Keywords: mini pot pies, mushroom pot pies, Gruyère cheese recipes, savory pies, puff pastry appetizers, party snacks, vegetarian appetizers