Description
These Mini Mushroom and Gruyère Pot Pies are a delightful blend of comfort and elegance, showcasing savory mushrooms and rich Gruyère cheese in a flaky crust.
Ingredients
Scale
- 1 sheet puff pastry
- 1 cup mushrooms, sliced
- 1 cup Gruyère cheese, grated
- 1 tablespoon fresh thyme, chopped
- 1 onion, diced
- 2 tablespoons butter
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent.
- Add the sliced mushrooms and cook until they’ve released their moisture and are browned, about 5-7 minutes.
- Stir in the fresh thyme, salt, and pepper, and remove from heat.
- Roll out the puff pastry and cut it into circles or squares to fit your baking dishes.
- Place a layer of the mushroom mixture in each dish and top with grated Gruyère cheese.
- Cover with another pastry layer, sealing the edges, and make a small slit on top for steam to escape.
- Brush the tops with beaten egg for a golden finish.
- Bake for 20-25 minutes or until the pastry is golden brown.
- Allow to cool slightly before serving for perfect enjoyment.
Notes
For added flavor, consider mixing different varieties of mushrooms or experimenting with other herbs like rosemary or sage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pie
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg