Description
A comforting individual pot pie filled with savory mushrooms, creamy Gruyère cheese, and fragrant thyme, wrapped in golden puff pastry.
Ingredients
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 medium yellow onion, finely diced (150 g / 5.3 oz)
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450 g / 1 lb mushrooms, finely chopped
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2 cloves garlic, minced (6 g / 0.2 oz)
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2 tablespoons all-purpose flour (16 g / 0.6 oz)
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240 ml / 1 cup vegetable broth
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120 ml / 1/2 cup whole milk
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1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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120 g / 1 cup grated Gruyère cheese
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2 sheets puff pastry, thawed (450 g / 1 lb)
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1 egg, beaten with 1 tablespoon water
Instructions
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Melt butter and olive oil in a skillet over medium heat.
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Cook onion until soft, about 5 minutes.
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Add mushrooms and cook until browned, 8–10 minutes.
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Stir in garlic and cook briefly.
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Sprinkle flour over mixture and cook for 1 minute.
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Add broth and milk, stirring until thickened.
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Season with thyme, salt, and pepper.
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Remove from heat and stir in Gruyère cheese.
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Line ramekins with puff pastry and fill with mushroom mixture.
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Top with pastry, seal edges, and brush with egg wash.
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Bake at 200°C / 400°F for 20–25 minutes until golden.
Notes
Allow filling to cool slightly before assembling to prevent soggy pastry. These pot pies can be assembled ahead and baked later or frozen unbaked for future meals.
- Prep Time: 25 minutes
- Cook Time: 30 minutes