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Mini Mushroom & Gruyère Pot Pies

Delicious Mini Mushroom & Gruyère Pot Pies for Cozy Nights

Mini Mushroom & Gruyère Pot Pies are a perfect comfort dish, easy to prepare and vegetarian-friendly.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 pot pies
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Unsalted Butter Adds richness and flavor to the filling.
  • 1 tbsp Olive Oil Prevents butter from burning and adds depth of flavor.
  • 1 Shallot Provides a mild onion flavor; can substitute with yellow onion.
  • 2 cloves Garlic Enhances aroma and taste; use minced for an extra kick.
  • 500 g Mixed Mushrooms Opt for cremini, shiitake, or oyster mushrooms for the best flavors.
  • 1 tbsp Fresh Thyme Adds earthy freshness; can substitute with dried thyme if needed.
  • Salt Essential for seasoning; adjust to taste.
  • Black Pepper Essential for seasoning; adjust to taste.
  • 2 tbsp All-Purpose Flour Thickens the filling; swap with gluten-free flour for a lighter option.
  • 120 ml Dry White Wine Deepens flavor; substitute with vegetable broth to keep it alcohol-free.
  • 240 ml Whole Milk Creates a creamy texture; use non-dairy milk for a vegan version.
  • 100 g Gruyère Cheese Provides nutty richness; sharp white cheddar or Fontina work well as substitutes.
  • 1 tsp Dijon Mustard Optional; adds a tangy kick.
For the Crust
  • 1 sheet Puff Pastry Forms a flaky crust; can be replaced with pie crust for a different texture.
  • 1 Egg Beaten for egg wash; omit for vegan variations.
For Garnish
  • Extra Thyme Leaves Use for garnish to complement the dish.

Equipment

  • Ramekins
  • skillet
  • oven
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and generously grease six ramekins.
  2. In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Add 1 chopped shallot and sauté for 3-4 minutes until translucent. Stir in 2 minced garlic cloves and cook for an additional minute.
  3. Incorporate 500g of mixed mushrooms into the skillet and sauté for around 5-7 minutes. Season with fresh thyme, salt, and black pepper.
  4. Sprinkle 2 tablespoons of all-purpose flour over the sautéed mushrooms and stir well. Pour in 120ml of dry white wine, stirring until almost fully evaporated.
  5. Lower the heat and slowly add 240ml of whole milk while stirring. Allow the mixture to thicken for about 3-5 minutes. Blend in 100g of grated Gruyère cheese and 1 teaspoon of Dijon mustard, stirring until melted and creamy.
  6. Let the mushroom filling cool slightly while rolling out your puff pastry sheet. Cut circles slightly larger than the ramekin tops.
  7. Spoon the creamy filling into each ramekin, filling them about three-quarters full. Place the puff pastry rounds on top and press down the edges. Cut a small slit in the pastry.
  8. Brush the tops of the pastry with a beaten egg and sprinkle with extra thyme leaves.
  9. Place the ramekins on a baking sheet and bake for 18-22 minutes until the pastry is golden brown.
  10. Once baked, remove from the oven and let the pot pies cool for about 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 500mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Make the filling ahead of time and refrigerate for up to 2 days to enhance flavors. Assemble unbaked pies and freeze for up to 1 month. Bake from frozen, extending the baking time as necessary.

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