Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, melt 2 tablespoons of butter over medium heat and sauté the mixed mushrooms for about 5-7 minutes.
- Add minced garlic in the last minute of cooking.
- Pour in 1/4 cup of heavy cream and 1/2 cup of vegetable broth and season with thyme, salt, and pepper. Simmer for about 5 minutes.
- Roll out the puff pastry on a floured surface and cut into squares for ramekins.
- Spoon the filling into ramekins, top with Gruyère cheese, and cover with pastry squares, sealing the edges.
- Bake on a baking sheet for 20-25 minutes until golden brown.
- Allow to cool for a few minutes before serving warm.
Nutrition
Notes
These Mini Mushroom & Gruyère Pot Pies are perfect for cozy evenings, and leftovers can be stored in an airtight container for up to 3 days.
