Description
Flaky puff pastry pot pies filled with creamy mushrooms, nutty Gruyère, and fresh thyme. A comforting and elegant holiday side dish baked in individual portions.
Ingredients
1 sheet puff pastry, thawed
2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 pound cremini mushrooms, chopped
1½ teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
½ cup vegetable broth
½ cup heavy cream
¾ cup shredded Gruyère cheese
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C). Grease 6 ramekins or muffin cups.
2. Heat butter and olive oil in a skillet. Add onion and sauté 3–4 minutes until soft.
3. Add garlic and thyme; cook for 1 more minute until fragrant.
4. Stir in mushrooms and a pinch of salt. Cook 8–10 minutes until browned and liquid evaporates.
5. Sprinkle flour, stir to coat. Slowly pour in broth while stirring; simmer 2–3 minutes.
6. Add heavy cream and simmer another 2 minutes. Remove from heat.
7. Stir in Gruyère cheese until melted. Season with salt and pepper.
8. Spoon filling into ramekins. Cut puff pastry into rounds to fit tops; press to seal.
9. Cut a small slit in the center and brush with egg wash.
10. Place ramekins on a baking sheet and bake 18–22 minutes until puffed and golden.
11. Let cool slightly before serving. Garnish with fresh thyme if desired.
Notes
You can make the filling up to 1 day in advance and refrigerate it.
Try using mixed mushrooms for extra depth of flavor.
Serve alongside roasted vegetables or protein dishes during the holidays.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American