Description
These Mini Wild Mushroom and Goat Cheese Pies are savory, bite-sized treats perfect for appetizers or elegant parties. Featuring a medley of earthy wild mushrooms sautéed with fresh herbs and combined with creamy goat and cream cheese, all encased in flaky pie crusts. Finished with a golden egg wash and a sprinkle of flaky sea salt and fresh thyme, these pies offer a rich, flavorful burst in every bite.
Ingredients
Scale
Mushroom Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 8 oz wild mixed mushrooms, chopped (shiitake, oyster, chanterelle, etc.)
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1/3 cup white wine
- 3 oz cream cheese, at room temperature
- 3 oz goat cheese, at room temperature
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
Pie Crust and Topping
- 2 packages refrigerated pie crusts (four 9-inch crusts total)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Flaky sea salt, for garnish
- 1 tablespoon fresh thyme leaves, for garnish
Instructions
- Prepare the Mushroom Filling: In a large skillet over medium heat, melt the unsalted butter with olive oil. Add the finely chopped shallot and sauté until translucent, about 2-3 minutes. Add the chopped wild mushrooms and cook until they release their moisture and begin to brown, approximately 7-8 minutes. Stir in the minced garlic, fresh thyme, and rosemary and cook for another minute until fragrant.
- Deglaze and Finish Filling: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce and cook off for about 3-4 minutes. Remove the skillet from heat and transfer the mushroom mixture to a bowl to cool slightly.
- Mix Cheese and Season: Once the mushroom mixture has cooled slightly, fold in the cream cheese and goat cheese until well combined and creamy. Season with fine sea salt and black pepper, adjusting to taste. Set aside.
- Prepare Pie Crusts and Assemble Pies: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the refrigerated pie crusts. Using a round cutter about 3 inches in diameter, cut out 40 circles (20 for bottoms and 20 for tops). Press 20 circles into mini muffin tin cups to form the pie bases. Spoon the mushroom and cheese filling evenly into each pie base. Top each with another pie crust circle and crimp the edges to seal the pies.
- Egg Wash and Bake: Brush the tops of the pies with the beaten egg wash to ensure a golden finish. Sprinkle flaky sea salt over the tops and garnish with fresh thyme leaves. Bake in the preheated oven for 22-25 minutes, or until the crust is golden brown and puffed. Remove from oven and allow to cool slightly before removing from the tin and serving.
Notes
- You can substitute fresh herbs with dried herbs but use half the amount for concentration.
- Allow the filling to cool before mixing in cheeses to prevent melting and a runny filling.
- Use a sharp knife or pie cutter for clean edges on the dough circles.
- These pies can be made ahead and baked just before serving for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispness.
