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To create a truly outstanding mini mushroom and Gruyère pot pie, it’s essential to understand the role of each ingredient in the recipe. Let’s delve into the core components that make this dish so special.

Mini Mushroom & Gruyère Pot Pies

Looking for a protein-packed lunch option thats perfect for meal prep for work? Try these delicious mini mushroom and Gruyère pot pies! With their rich filling and flaky crust, they provide a satisfying and nutritious meal that you can easily whip up ahead of time. Dont forget to check out more from afterka for tasty recipes and meal ideas! MealPrep ProteinPacked LunchIdeas ComfortFood HealthyEating PotPies Afterka
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Ingredients
  

1 cup of mushrooms, finely chopped (cremini or button mushrooms work well)

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon all-purpose flour

1 cup vegetable broth

1/2 cup heavy cream

1 tablespoon Dijon mustard

1 cup Gruyère cheese, grated

Salt and pepper to taste

1 package of puff pastry (2 sheets), thawed

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and finely chopped mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and moisture has evaporated.

      Make the filling: Stir in the thyme and sprinkle the flour over the mushroom mixture. Cook for 1-2 minutes, stirring to coat the vegetables. Gradually pour in the vegetable broth while stirring continuously until the mixture thickens. Add the heavy cream and Dijon mustard, and bring to a gentle simmer. Stir in the grated Gruyère cheese until melted and season with salt and pepper. Remove from heat and let it cool slightly.

        Prepare the puff pastry: Roll out the thawed puff pastry on a floured surface. Cut circles about 5-6 inches in diameter for the tops. If using ramekins or mini pie dishes, cut additional circles to fit the bases if desired.

          Assemble the pot pies: If using muffin tins or small ramekins, place circles of puff pastry in the bottom of each and fill them with the mushroom and Gruyère filling. Top each pie with another circle of puff pastry, pressing the edges to seal. Cut a small ‘X’ in the center of each top crust to allow steam to escape. Brush the tops with beaten egg for a golden finish.

            Bake: Place the assembled pot pies on a baking sheet to catch any drips. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.

              Serve: Allow the mini pot pies to cool slightly before serving. Garnish with freshly chopped parsley and enjoy your delicious mushroom & Gruyère pot pies!

                Prep Time: 20 min | Total Time: 50 min | Servings: 8 mini pot pies