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Mini Mushroom & Gruyère Pot Pies

Savory mini puff pastry tartlets filled with creamy garlic mushrooms, fresh thyme, and melted Gruyère cheese. The perfect vegetarian appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini pies
Course: Appetizer, Snack
Cuisine: American, French Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pastry Base
  • 2 sheets puff pastry thawed
  • 1 egg for egg wash
Filling
  • 8 oz cremini mushrooms finely chopped
  • 2 tbsp butter
  • 1 small shallot minced
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme plus extra for garnish
  • 1 tbsp all-purpose flour
  • 0.5 cup heavy cream
  • 1 cup Gruyère cheese shredded

Equipment

  • Muffin Tin
  • Skillet
  • Round cookie cutter
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 12-hole muffin tin.
  2. Sauté chopped mushrooms and shallots in butter until browned (approx 5-7 mins).
  3. Add garlic and thyme, cooking for 1 minute until fragrant.
  4. Stir in flour to coat mushrooms, then pour in heavy cream. Simmer until thickened.
  5. Remove from heat and stir in Gruyère cheese. Let cool slightly.
  6. Cut 12 circles from puff pastry and press into muffin tin holes.
  7. Fill each cup with mushroom mixture. Top with a mushroom slice.
  8. Brush pastry edges with egg wash and bake for 18-22 minutes until golden.

Notes

Serve warm. Can be reheated in the oven.