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Mini Mushroom and Gruyère Pot Pies with Thyme

Mini Mushroom and Gruyère Pot Pies with Thyme
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Indulge in the cozy comfort of Mini Mushroom and Gruyère Pot Pies with Thyme. These delightful individual pies combine the earthy flavors of sautéed mushrooms, the creaminess of Gruyère cheese, and the aromatic notes of fresh thyme, all encased in flaky puff pastry. Perfect for a weeknight dinner or a special gathering, these pot pies are easy to prepare and sure to impress. With a rich filling and golden crust, they are a feast for both the eyes and the palate. Serve them warm alongside a fresh salad or roasted vegetables for a complete meal that brings warmth and satisfaction.

Ingredients

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  • 2 sheets frozen puff pastry
  • 1 1/2 cups Gruyère cheese, shredded
  • 2 tablespoons unsalted butter
  • 1 pound mixed mushrooms, sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 1 egg, beaten for wash

Instructions

  1. Preheat oven to 400°F (200°C). Grease six 6-ounce ramekins.
  2. Roll out thawed puff pastry on a floured surface to 1/8 inch thick. Cut into rounds larger than ramekins.
  3. In a skillet over medium heat, melt butter. Add onions; cook until translucent. Stir in garlic and mushrooms; cook until golden brown.
  4. Mix in thyme and flour; cook for 2 minutes. Gradually add vegetable broth while stirring to avoid lumps; bring to simmer.
  5. Stir in heavy cream; reduce heat until sauce thickens. Season with salt and pepper.
  6. Divide filling among ramekins; top with Gruyère cheese. Place puff pastry rounds on top, pressing edges to seal. Brush with beaten egg.
  7. Bake for 15–20 minutes until pastry is golden brown.

Nutrition

Find it online: https://recipestwist.com/mini-mushroom-and-gruyere-pot-pies-with-thyme/