Creamy Leek & Mushroom Mini Pies with Gruyère

why make this recipe

Creamy Leek & Mushroom Mini Pies with Gruyère are a delicious way to enjoy a comforting snack or appetizer. Combining the earthy flavor of mushrooms with the subtle sweetness of leeks, these mini pies are rich, flavorful, and perfect for sharing. They are simple to make, and the flaky puff pastry adds a wonderful texture that complements the creamy filling. These pies work great for parties, casual gatherings, or even a cozy dinner at home.

how to make Creamy Leek & Mushroom Mini Pies with Gruyère

Ingredients:

2 tbsp butter
1 tbsp olive oil
1 large leek, white and light green part only, thinly sliced
250 g (9 oz) cremini mushrooms, finely chopped
1 garlic clove, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
2 tbsp all-purpose flour
120 ml (1⁄2 cup) vegetable broth
120 ml (1⁄2 cup) heavy cream
100 g (1 cup) Gruyère cheese, shredded
Salt & black pepper, to taste
1 sheet puff pastry, thawed if frozen
1 egg, beaten (for egg wash)

Directions:

Prepare the Filling: In a large skillet, melt the butter with olive oil over medium heat. Add the sliced leeks and sauté for about 4–5 minutes until they become soft. Then, add the minced garlic, chopped mushrooms, and thyme. Cook until the mushrooms release their moisture and turn golden, which takes around 8 minutes.
Thicken and Enrich: Sprinkle the flour into the mixture and stir for 1 minute. Gradually add the vegetable broth while stirring until smooth. Next, pour in the heavy cream, reduce the heat, and let it simmer until the mixture thickens. Stir in the shredded Gruyère cheese until it melts, and season with salt and pepper. Allow the filling to cool slightly.
Assemble the Pies: Preheat your oven to 200°C (390°F). Cut the puff pastry into 6 equal squares or circles. Spoon a portion of the cooled filling into the center of each piece of pastry. Fold the pastry over the filling or cover with another piece, then seal the edges with a fork.
Brush & Bake: Place the assembled pies on a parchment-lined baking tray. Brush the tops with the beaten egg. Bake for 20–25 minutes or until they are puffed up and deeply golden.
Serve Hot: Allow the mini pies to cool for about 5 minutes before serving. Be careful, as the filling will be very hot inside!

how to serve Creamy Leek & Mushroom Mini Pies with Gruyère

These mini pies are best served warm and can be enjoyed on their own or with a simple side salad. They make for a great appetizer or finger food for any gathering. Pair them with a light dip or a tangy sauce for an extra kick.

how to store Creamy Leek & Mushroom Mini Pies with Gruyère

To store leftover mini pies, let them cool completely, then place them in an airtight container in the fridge. They will keep well for up to 3 days. Reheat in the oven to restore their crispiness before serving.

tips to make Creamy Leek & Mushroom Mini Pies with Gruyère

Use fresh leeks for the best taste, and ensure you wash them thoroughly to remove any dirt.
Feel free to experiment with different types of cheese, such as cheddar or mozzarella, if you don’t have Gruyère.
For added flavor, you can include a splash of white wine while cooking the mushrooms.

variation (if any)

You can easily adapt this recipe by adding more vegetables, such as spinach or peas, to the filling. For a meatier option, diced cooked chicken or bacon can also be incorporated.

FAQs

1. Can I use frozen puff pastry?
Yes, frozen puff pastry works perfectly. Just make sure to thaw it properly before using.

2. Can these pies be made ahead of time?
Yes! You can prepare the filling and assemble the pies a day in advance. Store them in the fridge and bake them just before serving.

3. What can I serve with these mini pies?
These mini pies pair well with a fresh salad, a light dip, or even a glass of white wine for a lovely meal.

4. Can I freeze these mini pies?
Absolutely! You can freeze the assembled but unbaked pies. When ready to bake, just add a few extra minutes to the baking time if baking from frozen.