Description

These individual mushroom pot pies wrap a creamy, savory filling inside a buttery pastry shell that bakes up crisp and golden. Tender mushrooms cook down with aromatics and herbs, then mingle with melted cheese and cream for a rich center that feels cozy and indulgent. Each ramekin delivers flaky layers on top and velvety comfort underneath — the kind of appetizer that disappears fast at any gathering.

Ingredients

Scale

1 box frozen puff pastry (about 2 sheets), thawed
1½ cups shredded Gruyère (or similar melting cheese)
2 tablespoons butter
1 pound assorted mushrooms, sliced
1 large onion, finely diced
3 garlic cloves, minced
1 tablespoon fresh thyme
¼ cup all-purpose flour
1½ cups vegetable stock
1 cup heavy cream
Salt and black pepper, to taste
1 egg, beaten (for brushing pastry)

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Instructions

Heat your oven to 400°F (200°C). Lightly grease six small ramekins and set them aside.
Roll the pastry sheets on a floured surface until thin. Cut circles large enough to drape over each ramekin with a slight overhang.
Warm a large skillet over medium heat and melt the butter. Add the onion and cook until softened and lightly translucent.
Stir in the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms brown and most of their moisture evaporates.
Sprinkle in the thyme and flour. Stir continuously for about 2 minutes so the flour cooks through and coats the vegetables.
Slowly pour in the vegetable stock while stirring to keep the sauce smooth. Let it simmer gently.
Add the cream and cook until the mixture thickens into a spoon-coating sauce.
Season with salt and pepper. Taste and adjust as needed.
Spoon the mushroom filling evenly into the ramekins. Scatter Gruyère over the top of each portion.
Lay a pastry round over each ramekin, pressing lightly around the rim to seal. Brush the tops with beaten egg.
Place ramekins on a baking sheet and bake for 15–20 minutes, until the pastry rises and turns deep golden.
Let the pies cool for a few minutes before serving — the filling will be hot.

Notes

Swap Gruyère with Swiss, Fontina, or another good melting cheese.
Try rosemary or sage instead of thyme for a different herbal note.
A splash of white wine added during mushroom cooking boosts depth.
The filling can be prepared a day in advance and refrigerated.
Serve alongside a crisp green salad for a balanced plate.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner