Description
A comforting and delicious recipe for mini pot pies filled with mushrooms and Gruyère cheese, seasoned with fresh thyme.
Ingredients
Scale
- 1 cup mushrooms, chopped
- 1 cup Gruyère cheese, shredded
- 1 tablespoon fresh thyme, chopped
- 1 cup puff pastry, thawed
- 1/2 cup onion, diced
- 2 tablespoons butter
- 1/2 cup vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, melt butter over medium heat and sauté onions until translucent.
- Add chopped mushrooms and cook until softened.
- Stir in vegetable broth, thyme, salt, and pepper, and let simmer for 5 minutes.
- Remove from heat and mix in the Gruyère cheese until melted.
- Roll out the puff pastry and cut into circles to fit your mini pie dishes.
- Fill each dish with the mushroom and cheese mixture.
- Cover with another circle of puff pastry and seal the edges.
- Make a small slit on top of each pie for steam to escape.
- Bake in the preheated oven for 20-25 minutes or until golden brown.
Notes
- For a vegetarian option, ensure the broth is vegetable-based.
- Feel free to add other vegetables like spinach or leeks for extra flavor.
- These pot pies can be made ahead of time and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Mini Mushroom and Gruyère Pot Pies with Thyme