Description
Comforting mini pot pies filled with a savory blend of mushrooms and Gruyère cheese, all wrapped in a flaky crust.
Ingredients
Scale
- 2 cups chopped mushrooms (cremini and shiitake)
- 1 cup shredded Gruyère cheese
- 1 cup diced onions (yellow or Vidalia)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 cup heavy cream
- 1/2 cup vegetable broth
- Puff pastry or pie dough
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the chopped mushrooms in a skillet over medium heat with olive oil for about 8 minutes until tender and browned.
- Add diced onions and minced garlic; cook until translucent, about 3 minutes.
- Mix in thyme, rosemary, salt, and pepper; stir for another 2 minutes.
- Pour in vegetable broth and bring to a simmer, then stir in heavy cream and Gruyère cheese until well-combined. Remove from heat.
- Roll out the pastry on a floured surface and cut out circles or squares for the pot pies.
- Spoon the filling into baking dishes, cover with pastry, and crimp the edges to seal.
- Brush with an egg wash if desired and cut slits for steam to escape.
- Bake for 25-30 minutes until the crust is golden brown.
Notes
Allow pot pies to cool slightly before serving to enhance flavors and prevent burns.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pot pie, mushroom, Gruyère, comfort food, baking, fall recipes