Description
Mini Mushroom & Gruyère Pot Pies are a delightful comfort food, featuring a rich filling of mushrooms and Gruyère cheese encased in a flaky pastry crust.
Ingredients
Scale
- 1 cup mushrooms, chopped
- 1 cup Gruyère cheese, shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 cup vegetable broth
- 2 tablespoons flour
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add chopped mushrooms and thyme, cooking until mushrooms are tender.
- Sprinkle flour over the mixture and stir to combine.
- Gradually add vegetable broth, stirring until the mixture thickens.
- Remove from heat and stir in Gruyère cheese until melted.
- Roll out the puff pastry and cut into circles to fit your ramekins.
- Fill each ramekin with the mushroom mixture and cover with puff pastry, sealing the edges.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown.
Notes
- Feel free to add other vegetables like spinach or leeks for extra flavor.
- These pot pies can be made ahead and frozen before baking.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 pot pie
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg