Description
Enjoy these delightful mini mushroom pot pies filled with rich Gruyère cheese and fragrant thyme, perfect for a cozy meal.
Ingredients
Scale
- 2 cups mushrooms, diced
- 1 cup Gruyère cheese, shredded
- 1 tablespoon fresh thyme, chopped
- 1 package puff pastry sheets
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a pan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
- Add the mushrooms, thyme, salt, and pepper, cooking until the mushrooms are tender.
- Stir in the vegetable broth and bring to a simmer, allowing the mixture to thicken slightly.
- Remove from heat and fold in the Gruyère cheese until melted.
- Roll out the puff pastry and cut into circles. Place the pastry in mini pie dishes.
- Fill the pastry with the mushroom mixture and cover with another circle of pastry, sealing the edges.
- Cut slits in the top for ventilation and bake for 20-25 minutes, or until golden brown.
Notes
- Experiment with different cheeses for varied flavors.
- Can make ahead and freeze before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg