Description
Wild mushroom and goat cheese mini pies deliver rustic European charm straight to home kitchens. Delicate pastry pockets packed with earthy mushrooms and creamy goat cheese create an irresistible appetizer you cannot wait to savor.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) wild mixed mushrooms, chopped
- 3 ounces (85 grams) cream cheese, at room temperature
- 3 ounces (85 grams) goat cheese, at room temperature
- 2 packages refrigerated pie crusts (four 9-inch crusts total)
Aromatics and Herbs:
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves, for garnish
Cooking Liquids and Seasonings:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/3 cup white wine
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Flaky sea salt, for garnish
Instructions
- Preheat the culinary workspace to 350°F, preparing a welcoming environment for these delicate mushroom treasures.
- Create a flavor foundation by gently sautéing shallots in a harmonious blend of butter and olive oil until they become translucent and aromatic.
- Introduce wild mushrooms to the skillet, allowing them to transform into golden-brown morsels through careful stirring and patient cooking.
- Elevate the mixture with fragrant garlic, thyme, and rosemary, releasing their intense essences for a brief moment of intense flavor development.
- Deglaze the pan with white wine, letting the liquid reduce and concentrate the woodland-inspired essence of the filling.
- Incorporate cream cheese and goat cheese into the mushroom medley, creating a luxurious, creamy texture that binds the ingredients together.
- Season the filling with salt and pepper, balancing the earthy mushroom notes with subtle seasoning.
- Unroll pie crusts and meticulously cut precise circles for the pie bases and delicate tops using specialized cutters.
- Prepare a mini muffin pan by lightly greasing its surface to ensure effortless pie removal.
- Carefully nestle the larger dough rounds into each muffin cup, creating a delicate vessel for the mushroom filling.
- Generously spoon the mushroom mixture into each crust, ensuring an even distribution of flavors.
- Apply an egg wash to the crust edges, creating a golden seal for the pie tops.
- Carefully crown each pie with its matching smaller dough round, gently crimping the edges to create a beautiful seal.
- Brush the pie tops with additional egg wash, creating a glossy, inviting surface.
- Sprinkle a delicate layer of flaky sea salt across the tops for a final touch of texture and flavor.
- Bake the mini pies until they achieve a perfect golden-brown hue, approximately 20-25 minutes.
- Allow the pies to rest briefly in the pan, then transfer to a cooling rack to prevent soggy bottoms.
- Finish with a light scattering of fresh thyme leaves, adding a final burst of herbal freshness before serving these delectable bites warm or at room temperature.
Notes
- Swap butter with plant-based alternative for vegan version, ensuring crispy texture remains intact.
- Use gluten-free pie crust mix to make recipe completely celiac-friendly without compromising delicate pastry structure.
- Explore seasonal wild mushroom varieties like chanterelles or porcini to elevate flavor complexity and create unique taste profile.
- Prepare filling mixture day ahead and refrigerate for enhanced flavor melding, saving precious cooking time during preparation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 226
- Sugar: 1 g
- Sodium: 223 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 32 mg