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Savory Mini Pies with Gruyère & Herb-Infused Goodness

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Delicious mini pies filled with leeks, mushrooms, and Gruyère cheese, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: French
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large leek, thinly sliced (white and light green parts only)
  • 2 cups mushrooms, sliced
  • 1 cup Gruyère cheese, grated
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • Salt and pepper to taste
For the crust
  • 1 package pre-made flaky pie crust or puff pastry

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil and butter over medium heat.
  3. Add the sliced leeks and cook until softened, about 3-4 minutes.
  4. Add the mushrooms, thyme, salt, and pepper; sauté until mushrooms are tender.
  5. Remove from heat and stir in the grated Gruyère cheese until melted.
  6. Roll out the pie crust on a floured surface and cut into circles.
  7. Place a spoonful of the filling in the center of each circle, fold over, and seal the edges with a fork.
  8. Place on a baking sheet lined with parchment paper.
Baking
  1. Bake for 20-25 minutes or until golden brown.
  2. Serve warm and enjoy!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 350mgFiber: 1gSugar: 1g

Notes

Make sure not to overcook the leeks and mushrooms. They should be tender but not mushy. You can use different cheeses if Gruyère is not available. Cheddar or fontina can also work well. Take your time sealing the edges of the pies to prevent the filling from leaking out during baking. If you have leftovers, let them cool completely before storing. Store in an airtight container in the fridge for up to 3 days.
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