Description
These Mushroom and Thyme Pot Pies with Puff Pastry are a comforting and elegant vegetarian appetizer or main dish. Featuring a rich, creamy mushroom and Gruyère cheese filling, infused with fresh thyme and a hint of Dijon mustard, all encased in flaky, golden puff pastry. Perfect for gatherings or a cozy dinner at home.
Ingredients
Scale
Filling
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button for depth)
- 2 tbsp all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream
- 1 tsp Dijon mustard (optional, for flavor depth)
- 1 tsp fresh thyme leaves (plus sprigs for garnish)
- Salt and black pepper, to taste
- 1 cup Gruyère cheese, grated
Assembly
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- Extra thyme sprigs and mushroom slices for topping
Instructions
- Make the Filling: Heat butter and olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and soft. Add the sliced mushrooms and cook until golden with most of their liquid evaporated. Stir in the all-purpose flour and cook for 1 minute. Gradually whisk in the broth and heavy cream, then simmer until thickened. Add fresh thyme leaves, Dijon mustard if using, and season with salt and black pepper. Remove from heat and stir in grated Gruyère cheese. Let the filling cool slightly.
- Assemble the Pot Pies: Preheat the oven to 400°F (200°C). Grease a muffin tin or small ramekins. Roll out the puff pastry sheet and cut circles slightly larger than muffin cups. Spoon filling evenly into each cup. Cover with puff pastry circles, pressing edges to seal. Brush tops with beaten egg wash and decorate with a mushroom slice and thyme sprig.
- Bake & Serve: Bake in the preheated oven for 20 to 25 minutes until the pastry is puffed and golden brown. Let cool slightly before removing from the tin. Serve warm, optionally with a fresh salad or as part of a party spread.
Notes
- Use a mix of mushrooms for more depth of flavor.
- Dijon mustard adds a subtle tang but can be omitted if preferred.
- Ensure the filling has cooled somewhat before assembling to prevent the pastry from becoming soggy.
- Egg wash helps achieve a glossy, golden crust.
- These pot pies can be made ahead and baked just before serving.
