Mini Mushroom & Gruyère Pot Pies with Thyme

• 總時間: 1 hour 30 minutes

食材

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

10 oz mushrooms (cremini or button), chopped

1 tablespoon fresh thyme leaves (or ½ tsp dried)

2 tablespoons all-purpose flour

¾ cup vegetable broth

½ cup heavy cream

Salt and black pepper, to taste

¾ cup grated Gruyère cheese

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

步驟

Preheat oven to 400°F (200°C). Grease 4 small ramekins or oven-safe cups.

Heat butter and olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and mushrooms. Cook until moisture evaporates and mushrooms are browned.

Stir in thyme, then sprinkle in flour. Stir and cook for 1 minute.

Gradually add broth and cream, stirring until smooth and thickened. Season with salt and pepper. Remove from heat and stir in Gruyère.

Spoon the filling into ramekins. Cut puff pastry into rounds slightly larger than the ramekin tops and place over each.

Press edges lightly, brush with egg wash, and cut a small slit in the center of each pie.

Bake for 18–20 minutes or until golden and puffed. Cool slightly before serving.

Nutritional Information:

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 370 per pot pie | Servings: 4