Mini Hot Sausage Mushroom and Gruyère Pot Pies

Ingredients

—2 Links: Queen City Sausage-Hot Smoked Sausage

—1 Cup Fresh spinach

—8 OZ Portabella mushrooms.  Sliced

—1 Small onion.  Diced

—1 TBLS All purpose flour

—1/2 Cup Heavy cream

—1/2 TSP Dijon mustard

—3/4 Cup Gruyère cheese.  Shredded

—1 Sheet-Puff pastry

—1 Egg.  Beaten for egg wash

—2 TBLS Butter

—Pepper and salt to taste

—1 TBLS Fresh thyme leaves

—2 Garlic cloves.  Minced

—1/2 Cup Vegetable broth

Directions

1. Melt butter in a medium skillet.  Add onions to soften.  Add garlic

2. Add mushrooms and thyme.  Brown

3. Apply the flour and stir.  Add in vegetable broth until thickened

4. Stir in heavy cream, Dijon mustard, salt and pepper, Gruyère cheese

5. Spoon filling into 4 ramekins.  Cover with cut out puff pastry as toppers, sealing edges.  Brush with egg wash

6. Preheat oven to 400 degrees F.  Bake for about 20-25 minutes, until pastry is golden.  Let cool slightly before serving

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