Description
Savory individual pot pies filled with a creamy mushroom and Gruyère mixture, topped with flaky puff pastry and fresh thyme.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, or button), sliced
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup shredded Gruyère cheese
- Salt and black pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Grease four 6-ounce ramekins and place on a baking sheet.
- In a large skillet, melt butter over medium heat. Add onion and garlic, cook until softened, about 3-4 minutes.
- Add mushrooms and thyme, cook until mushrooms release their liquid and brown, about 8-10 minutes.
- Sprinkle flour over mushroom mixture, stir to coat, and cook for 1 minute. Gradually whisk in vegetable broth and heavy cream until smooth. Simmer until thickened, about 3-4 minutes.
- Remove from heat, stir in Gruyère cheese until melted. Season with salt and pepper. Divide mixture evenly among ramekins.
- Roll out puff pastry and cut into four circles slightly larger than ramekin tops. Place pastry over each ramekin, pressing edges to seal. Brush with egg wash and sprinkle with extra thyme.
- Bake for 20-25 minutes until pastry is golden and puffed. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.