Ingredients:

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2 tbsp butter

1 small onion, finely chopped

2 garlic cloves, minced

1 lb mixed mushrooms (cremini, shiitake, or oyster), chopped

1 tbsp fresh thyme leaves

1 tbsp all-purpose flour

½ cup vegetable broth

½ cup heavy cream

½ tsp Dijon mustard

¾ cup shredded Gruyère cheese

Salt and black pepper, to taste

1 sheet puff pastry, thawed

1 egg (for egg wash)

4 small ramekins or oven-safe bowls

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Directions:

Preheat oven to 400°F (200°C).

In a large skillet, melt butter over medium heat. Sauté the onions until soft and translucent.

Add garlic and cook for 30 seconds, then stir in mushrooms and thyme. Cook until mushrooms release moisture and begin to brown, about 7–10 minutes.

Sprinkle in flour and stir to coat the mixture. Cook for 1–2 minutes.

Slowly pour in the broth, stirring constantly until a thick sauce forms. Add the cream, mustard, and season with salt and pepper.

Stir in Gruyère cheese and cook until melted and creamy. Remove from heat.

Spoon the filling evenly into ramekins.

Cut puff pastry into circles just larger than your ramekins and place on top of each, pressing edges lightly to seal.

Brush tops with beaten egg and place ramekins on a baking tray.

Bake for 20–25 minutes or until pastry is golden and puffed. Cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 390 kcal | Servings: 4 mini pot pies