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Creamy Leek & Mushroom Mini Pies with Gruyère

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Delicious and comforting mini pies filled with earthy mushrooms, sweet leeks, and rich Gruyère cheese, wrapped in flaky puff pastry. Perfect for snacks or appetizers.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: French
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Filling ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large leek, white and light green part only, thinly sliced Ensure leeks are washed thoroughly to remove dirt.
  • 250 g cremini mushrooms, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp all-purpose flour
  • 120 ml vegetable broth
  • 120 ml heavy cream
  • 100 g Gruyère cheese, shredded Feel free to substitute with cheddar or mozzarella.
  • Salt & black pepper, to taste
Pastry ingredients
  • 1 sheet puff pastry, thawed if frozen Frozen puff pastry works well; just ensure it's properly thawed.
  • 1 egg beaten (for egg wash)

Method
 

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

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 7gFat: 12gSaturated Fat: 7gSodium: 350mgFiber: 1gSugar: 1g

Notes

Best served warm, these mini pies can be enjoyed on their own or with a simple side salad. Pair with a light dip or a tangy sauce for extra flavor.
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