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Mini Wild Mushroom and Goat Cheese Pies

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These savory mini pies are bursting with earthy wild mushrooms, tangy goat cheese, and aromatic herbs. Perfect for appetizers, brunch, or as an elegant holiday dish, they’re sure to impress any crowd!

Ingredients

Scale

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 8 oz wild mixed mushrooms, chopped
  • 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

For the Crust and Toppings:

  • 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 Filling:
    Preheat the oven to 350°F (177°C).
    Melt butter with olive oil in a skillet over medium heat. Add the shallots and sauté for 1 minute until slightly translucent.
    Add mushrooms, stirring occasionally, and cook until tender and lightly browned (about 5–7 minutes).
    Add garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
    Pour in the white wine and simmer until the liquid is mostly evaporated (about 2 minutes). Remove from heat and let cool slightly.
    Mix in cream cheese, goat cheese, salt, and pepper until smooth and well combined.
  • Prepare the Crusts:
    Unroll the pie crusts on a clean work surface.
    Use a 3.25-inch cookie or biscuit cutter to cut 20 larger rounds for the pie bases. Use a 2.5-inch cutter to cut 20 smaller rounds for the pie tops.
    If needed, re-roll the scraps to make additional crusts or decorative elements. Cut vents or slits in the smaller rounds to allow steam to escape.
  • Assemble the Mini Pies:
    Lightly grease a 24-cup mini muffin pan (or two 12-cup pans).
    Press the larger dough rounds into the muffin cups, leaving a small edge overhang for crimping.
    Fill each crust with about 1 tablespoon of the mushroom mixture.
    Brush the edges of the crusts with the egg wash. Place the smaller dough rounds on top, pressing the edges to seal, and crimp gently.
  • Bake the Pies:
    Brush the tops of the pies with the remaining egg wash. Sprinkle with flaky sea salt.
    Bake for 20–25 minutes, or until golden brown. Let cool in the pan for 5 minutes before transferring to a wire rack.
  • Garnish and Serve:
    Garnish with fresh thyme leaves before serving. Enjoy warm or at room temperature.

Notes

  • These pies are best served fresh out of the oven, but can be stored in an airtight container at room temperature for up to 2 days.
  • You can substitute regular mushrooms for wild mixed mushrooms if needed.
  • For a richer flavor, you can add more goat cheese or herbs to the filling.

Nutrition

Find it online: https://deliceflash.com/mini-wild-mushroom-and-goat-cheese-pies/