Golden puff pastry tops a rich, savory mushroom and Gruyère filling in these individual pot pies, enhanced with thyme and a creamy sauce.

Scale

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small shallot, finely chopped

2 cloves garlic, minced

500 g mixed mushrooms, sliced

1 tablespoon fresh thyme leaves

Salt and black pepper, to taste

2 tablespoons all-purpose flour

120 ml dry white wine

240 ml whole milk

100 g grated Gruyère cheese

1 teaspoon Dijon mustard (optional)

1 sheet puff pastry, thawed

1 egg, beaten

Extra thyme leaves, for garnish

Butter or spray for greasing ramekins

Cook Mode Prevent your screen from going dark

1. Preheat oven to 200°C (400°F) and grease 6 ramekins.

2. Heat butter and oil in a skillet. Sauté shallot, then add garlic.

3. Add mushrooms and cook until moisture evaporates. Season with thyme, salt, and pepper.

4. Stir in flour and cook 1 minute. Add wine and reduce until nearly evaporated.

5. Pour in milk and stir until thickened. Add Gruyère and mustard; stir until melted.

6. Let filling cool slightly. Cut pastry into 6 rounds slightly larger than ramekins.

7. Fill ramekins. Top with pastry, seal edges, and cut a small slit on top.

8. Brush with egg wash and sprinkle with thyme.

9. Bake for 18–22 minutes until golden and puffed.

10. Cool for 5 minutes before serving.

Use a variety of mushrooms for the best flavor.

Prepare the filling in advance for easy assembly.

Gruyère can be replaced with cheddar or Fontina.

Omit wine and use vegetable broth if preferred.