Mini Mushroom & Gruyère Pot Pies with Thyme

Ingredients (18)

• ·tbsp butter
• ·tbsp olive oil
• ·medium onion
• ·cloves garlic
• ·g mushrooms
• ·tbsp thyme
• ·tbsp flour
• ·cup vegetable or chicken broth
• ·cup heavy cream
• ·cup Gruyère cheese
• ·salt
• ·pepper
• ·optional white wine
• ·sheet puff pastry
• ·egg
• ·thyme
• ·Gruyère cheese
• ·ramekins

1. 1

   Make the Mushroom Filling: Heat butter + olive oil in a pan.

2. 2

   Add onions, cook until soft.

3. 3

   Add garlic and mushrooms. Sauté until mushrooms release moisture and turn golden.

4. 4

   Add thyme, salt, pepper, and optional splash of white wine.

5. 5

   Sprinkle flour over the mushrooms → stir 1 minute.

6. 6

   Pour in broth, stir until it thickens.

7. 7

   Add cream + Gruyère → melt into a silky sauce. The mixture should be thick and creamy.

8. 8

   Prepare the Pot Pies: Spoon the mushroom filling into 4–6 small ramekins.

9. 9

   Cut puff pastry into circles slightly larger than the ramekins.

10. 10

    Place pastry on top and press edges to seal.

11. 11

    Brush with egg wash.

12. 12

    Sprinkle a little extra Gruyère + thyme on top.

13. 13

    Bake: Bake at 200°C for 18–22 minutes until puff pastry is golden, flaky, and beautifully risen.

14. 14

    Serve: Let cool briefly, then serve warm with a green salad, roasted veggies, or crusty bread.