Description
Individual savory pies featuring a rich, creamy mushroom and Gruyère filling topped with flaky, golden puff pastry.
Ingredients
2 cups mixed mushrooms (cremini and shiitake), chopped
1 cup Gruyère cheese, grated
1 sheet puff pastry, thawed
1/2 cup heavy cream
1/4 cup vegetable broth
1 tbsp fresh thyme, chopped
2 tbsp butter
2 cloves garlic, minced
Salt and pepper to taste
1 egg, beaten (for egg wash)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and prepare four 6-ounce ramekins on a baking sheet.
Step 2: Melt butter in a large skillet over medium-high heat and sauté the mushrooms until deeply browned and moisture has evaporated.
Step 3: Stir in the garlic and thyme, cooking for 1-2 minutes until fragrant.
Step 4: Add the vegetable broth and heavy cream, simmering for 5 minutes until the sauce reduces and thickens.
Step 5: Remove from heat, stir in the Gruyère cheese, and season with salt and pepper.
Step 6: Distribute the filling into the ramekins. Top each with a circle of puff pastry, seal the edges, and cut a small vent in the top.
Step 7: Brush with egg wash and bake for 20-25 minutes until golden and puffed.
Notes
Ensure the puff pastry is kept cold until the moment it goes into the oven for the best rise.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 pot pie
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
