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–+ servings

Creamy Leek & Mushroom Mini Pies with Gruyère

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Delicious and rich mini pies filled with earthy mushrooms and sweet leeks, encased in flaky puff pastry—perfect for appetizers or snacks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: French
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp butter Unsalted preferred
  • 1 tbsp olive oil Extra virgin recommended
  • 1 large leek, white and light green part only, thinly sliced Make sure to wash thoroughly
  • 250 g cremini mushrooms, finely chopped Can substitute with other mushrooms
  • 1 clove garlic, minced Adjust based on preference
  • 1 tbsp fresh thyme leaves Or 1 tsp dried thyme
  • 2 tbsp all-purpose flour Optional for thickening
  • 120 ml vegetable broth Low-sodium preferred
  • 120 ml heavy cream
  • 100 g Gruyère cheese, shredded Can substitute with cheddar
  • to taste Salt & black pepper
For the Pastry
  • 1 sheet puff pastry, thawed if frozen
  • 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, which takes around 8 minutes.
Thicken and Enrich
  1. Sprinkle the flour into the mixture and stir for 1 minute. Gradually add the vegetable broth while stirring until smooth.
  2. Pour in the heavy cream, reduce the heat, and let it simmer until the mixture thickens.
  3. Stir in the shredded Gruyère cheese until it melts, then season with salt and pepper. Allow the filling to cool slightly.
Assemble the Pies
  1. Preheat your oven to 200°C (390°F). Cut the puff pastry into 6 equal squares or circles.
  2. 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
  1. Place the assembled pies on a parchment-lined baking tray. Brush the tops with the beaten egg.
  2. 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: 320kcalCarbohydrates: 28gProtein: 9gFat: 22gSaturated Fat: 10gSodium: 450mgFiber: 1gSugar: 2g

Notes

These mini pies are best served warm and can be enjoyed on their own or with a simple side salad. They also pair nicely with a light dip or a tangy sauce for an extra kick. Store leftovers in an airtight container in the fridge for up to 3 days.
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