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Mini Wild Mushroom and Goat Cheese Pies Recipe

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These Mini Wild Mushroom and Goat Cheese Pies combine the tangy creaminess of goat cheese with a savory blend of wild mushrooms, rosemary, and thyme, creating an irresistibly flavorful appetizer with a tender, flaky crust. Perfect for entertaining or a special treat, these bite-sized pies offer a rich, almost meat-like texture that pairs beautifully with fresh herbs and a hint of white wine.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 20 mini pies
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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 chopped fresh thyme
  • 1/2 teaspoon chopped fresh rosemary
  • 1/3 cup white wine
  • 3 oz. cream cheese, at room temperature
  • 3 oz. goat cheese, at room temperature
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon black pepper

Crust

  • 2 packages refrigerated pie crusts (or four 9-inch pie crusts, or double this for scratch crust)

Egg Wash & Garnish

  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt for garnish
  • 1 tablespoon fresh thyme leaves for garnish

Instructions

  1. Preheat and prepare cooking pan: Preheat the oven to 350°F (177°C). Coat two 12-cup or one 24-cup mini muffin pan with cooking spray, preferably olive oil spray, and wipe out unused cups to avoid scorching.
  2. Cook mushroom filling: Melt the butter with olive oil in a skillet over medium heat. Add the shallot and sauté until slightly transparent, about 1 minute, stirring often. Add the chopped mushrooms and cook until tender and lightly browned. Stir in minced garlic, rosemary, and thyme, cooking until fragrant, about 1 minute. Pour in white wine and cook for about 2 minutes until evaporated. Remove from heat and let cool slightly.
  3. Incorporate cheeses and seasoning: Mix the slightly cooled mushroom mixture with goat cheese, cream cheese, sea salt, and black pepper until thoroughly combined.
  4. Prepare dough rounds: Unroll the pie crusts on a work surface. Using a 3.25-inch cutter, cut out 20 larger dough rounds. Using a 2.5-inch cutter, cut out 20 smaller rounds. Cut vents or slits in the center of the smaller rounds using a 1/2 inch cutter or knife to allow steam to escape during baking.
  5. Assemble the pies: Lightly press each large dough round into every other muffin cup, leaving a small overhang at the top for sealing. Brush the edges of each crust with the egg wash (egg beaten with water). Fill each with about 1 tablespoon of the mushroom and cheese mixture. Top with a smaller dough round and crimp edges to seal.
  6. Finish and bake: Brush the tops of the pies with the remaining egg wash and sprinkle each with flaky sea salt. Bake in the preheated oven for 20 to 25 minutes, until golden brown.
  7. Cool and garnish: Let pies cool for about 5 minutes. Garnish with fresh thyme leaves before serving.

Notes

  • Recipe inspired by a Southern Living Kitchen recipe.
  • Use fresh wild mushrooms for the best flavor and texture.
  • If using scratch crust, double the recipe as this calls for pre-made crust equivalent to two packages.
  • You can roll out and reuse extra dough scraps once for decorative tops.
  • Ensure pies have vents to prevent soggy crust from steam buildup.

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