Ingredients
Scale
- 1 package (2 sheets) frozen puff pastry, thawed
- 8 ounces mixed mushrooms (cremini, shiitake), sliced
- 4 ounces Gruyère cheese, shredded
- 1 large shallot, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1 large egg, lightly beaten (for egg wash)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Lightly grease four 6-ounce ramekins or a large muffin tin. Cut out 4 rounds from one puff pastry sheet to fit the bottom of the containers, and 4 slightly larger rounds from the second sheet for the tops.
- Step 2: Melt the butter in a skillet over medium heat. Add the chopped shallot and sauté until soft, about 2 minutes. Add the sliced mushrooms; cook until they are tender and all moisture has evaporated (about 6-8 minutes).
- Step 3: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Slowly whisk in the heavy cream, bringing the mixture to a gentle simmer until it thickens. Remove the skillet from the heat and stir in the shredded Gruyère cheese until fully melted and the sauce is smooth. Season the filling with salt and pepper.
- Step 4: Place the smaller pastry rounds into the bottom of the prepared containers. Spoon the mushroom and cheese filling evenly into each container. Top each pot pie with a larger pastry round, crimping or pressing the edges to seal them. Cut small steam vents in the center of the tops.
- Step 5: Brush the tops of the pot pies thoroughly with the lightly beaten egg wash. Bake for 18 to 20 minutes, or until the pastry is puffed and deeply golden brown. Allow the pot pies to cool slightly on a rack before serving.
Notes
- To ensure your pastry tops seal completely, brush a tiny bit of water or egg wash around the edges of the bottom crust before placing the larger top round over the filling.
- For easy make-ahead appetizers, assemble the pot pies completely (including the egg wash) and flash freeze them before baking; once solid, bake from frozen, adding about 10 minutes to the cook time.
- The key to a luxurious, thick filling is patience in Step 2; make absolutely sure all the mushroom moisture has evaporated before adding the flour, ensuring your final sauce is creamy, not watery.
- To revive leftovers and maintain that flaky crust, reheat them in a preheated oven or air fryer at 300°F (150°C) for about 8 to 10 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American