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Mushroom and Thyme Pot Pies with Puff Pastry Recipe

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3.8 from 2 reviews

  • Author: Chef
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Pot Pies with Thyme feature a savory mushroom filling enriched with Gruyère cheese and fresh thyme, all encased in flaky puff pastry. Perfectly baked to golden perfection, they make an irresistible appetizer or light meal that’s bursting with flavor and a comforting texture.

Ingredients

Filling

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 16 oz (450 g) mushrooms, sliced (mix of cremini, shiitake, and button for depth)
  • 2 tbsp all-purpose flour
  • 1 cup vegetable or chicken broth
  • ½ cup heavy cream
  • 1 tsp Dijon mustard (optional, for flavor depth)
  • 1 tsp fresh thyme leaves (plus sprigs for garnish)
  • Salt and black pepper, to taste
  • 1 cup Gruyère cheese, grated

Pastry & Finishing

  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash)
  • Extra thyme sprigs and mushroom slices for topping

Instructions

  1. Make the Filling: Heat butter and olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and soft. Add the sliced mushrooms to the skillet and cook until they become golden and most of their liquid has evaporated. Stir in the all-purpose flour and cook for 1 minute to remove raw flour taste. Gradually whisk in the vegetable or chicken broth and heavy cream, then simmer the mixture until it thickens. Add fresh thyme leaves, Dijon mustard if using, and season with salt and black pepper. Remove from heat and stir in grated Gruyère cheese. Allow the filling to cool slightly before assembling.
  2. Assemble the Pot Pies: Preheat the oven to 400°F (200°C). Grease a muffin tin or small ramekins to prevent sticking. Roll out the puff pastry sheet and cut circles slightly larger than the muffin cups. Spoon the mushroom and cheese filling evenly into each cup. Cover each filled cup with a puff pastry circle, pressing the edges down to seal securely. Brush the tops of the puff pastry with beaten egg wash to create a golden crust when baked. Decorate each pie with a mushroom slice and a thyme sprig for an elegant finish.
  3. Bake & Serve: Place the assembled pot pies in the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is puffed and golden brown. Remove from the oven and let cool slightly in the tin before carefully removing. Serve warm, optionally accompanied by a fresh salad or as part of a party spread.

Notes

  • Using a mix of mushrooms (cremini, shiitake, and button) adds depth of flavor but can be adjusted based on availability.
  • The Dijon mustard is optional but adds a subtle tang that enhances the savory filling.
  • Be sure to seal the puff pastry edges well to prevent leaks during baking.
  • Let the filling cool slightly before assembling to avoid melting the puff pastry prematurely.
  • These pot pies can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baked cold.
  • For a vegetarian version, ensure to use vegetable broth instead of chicken broth.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://saracooking.com/mushroom-and-thyme-pot-pies-with-puff-pastry-recipe/