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Mini Mushroom & Gruyère Pot Pies

Mini Mushroom & Gruyère Pot Pies for Cozy Comfort Dining

Delightful Mini Mushroom & Gruyère Pot Pies are a perfect blend of comfort and elegance, ideal for cozy dinners or gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 pies
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Unsalted Butter Use olive oil for a dairy-free option.
  • 1 tablespoon Olive Oil Can substitute with vegetable oil.
  • 1 Onion Any variety works well.
  • 2 cloves Garlic Minced, adjust to taste.
  • 2 cups Mixed Mushrooms (Cremini, Shiitake, Button) Feel free to substitute with your favorite mushrooms.
  • 2 tablespoons All-Purpose Flour Can use gluten-free flour blend.
  • 1 cup Vegetable or Chicken Broth Use vegetable broth for a vegetarian version.
  • 1/2 cup Heavy Cream Substitute with plant-based cream if desired.
  • 1 tablespoon Fresh Thyme Can substitute with rosemary.
  • 1 teaspoon Dijon Mustard Optional for a subtler taste.
  • to taste Salt & Pepper Essential for adjusting flavor.
  • 1 cup Gruyère Cheese Can substitute with cheddar, fontina, or goat cheese.
For Assembly
  • 1 sheet Puff Pastry Ensure rolled out evenly.

Equipment

  • Medium skillet
  • Muffin tin
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a medium skillet, melt the unsalted butter and olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until fragrant and translucent.
  3. Stir in the mixed sliced mushrooms and cook for 6-8 minutes until golden-brown and moisture is released.
  4. Sprinkle all-purpose flour over the mushroom mixture, stirring constantly for 1 minute. Gradually add the vegetable broth and heavy cream, simmer for 3-4 minutes until saucy and creamy.
  5. Add fresh thyme and Dijon mustard, season with salt and pepper, then fold in the grated Gruyère cheese until melted and smooth.
  6. Grease a muffin tin. Roll out the puff pastry and cut out circles larger than the muffin cups.
  7. Spoon the mushroom filling into each muffin cup, filling them about three-quarters full. Drape puff pastry over the top, sealing the edges.
  8. Brush the tops with egg wash. Bake for 20-25 minutes until golden brown.
  9. Remove from oven and cool slightly for 5 minutes before serving.

Nutrition

Serving: 1pot pieCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These pot pies are perfect for make-ahead convenience; assemble and freeze before baking and adjust baking time accordingly.

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