🍄✨ These little pies are cozy comfort in golden crusts!
A warm, woodsy dish wrapped in flaky puff pastry and creamy elegance.
🧾 INGREDIENTS
🥧 For the Filling
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 tbsp flour
1/2 cup vegetable broth
1/2 cup heavy cream
1/2 cup shredded Gruyère cheese
1 tsp fresh thyme leaves
Salt and pepper to taste
🍥 For the Pastry
1 sheet puff pastry, thawed
1 egg (for egg wash)
Extra thyme and mushroom slices (optional garnish)
✨ Rich with Gruyère and thyme, the filling is velvety, earthy, and soul-warming.
🔢 INSTRUCTIONS
Preheat oven to 400°F (200°C).
In a skillet, melt butter over medium heat.
Sauté onions and garlic until translucent and fragrant.
Add mushrooms, cook until browned and moisture is gone. 🍄
Sprinkle in flour, stir and cook for 1 minute.
Slowly pour in broth, stirring to form a smooth sauce.
Add cream and stir until thickened and bubbling.
Turn off heat, stir in Gruyère and thyme. Season well. 🧀🌿
Cut puff pastry into rounds and line greased muffin tins.
Fill with mushroom mix, top with pastry rounds, brush with egg wash.
Garnish with mushroom slice and thyme, if desired.
Bake 20–25 minutes until puffed and deeply golden. 🔥
🕒 Prep time: 20 min
🔥 Bake time: 25 min
🥧 Makes: 6 mini pies
⚙️ Difficulty: Medium