Mini Mushroom and Gruyère Pot Pies with Thyme
These delightful mini pot pies feature earthy mushrooms and nutty Gruyère cheese, making them perfect for parties or a cozy night in.
Ingredients
Filling
- 1 cup mushrooms, chopped
- 1 cup Gruyère cheese, shredded
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1 package puff pastry sheets
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, and sauté until soft and fragrant, about 5 minutes.
- Add the chopped mushrooms to the skillet and cook until they release moisture and become tender, about 7-10 minutes.
- Stir in the chopped thyme, salt, and pepper. Pour in the heavy cream and stir until the mixture thickens, about 2-3 minutes. Remove from heat and mix in the shredded Gruyère cheese until melted.
- Roll out the puff pastry on a lightly floured surface and cut into circles that fit your muffin tins.
- Place the pastry rounds in greased muffin tins, fill each with the creamy mushroom mixture, and cover with additional pastry circles. Seal the edges with a fork.
Baking
- Bake the muffin tins in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Let the pot pies cool slightly before serving.
Notes
Keep puff pastry chilled until you are ready to use it for best results. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.