Description
These Mini Wild Mushroom and Goat Cheese Pies are savory bite-sized treats featuring a flavorful mixture of sautéed wild mushrooms and creamy goat cheese encased in flaky pie crusts. Perfect as an elegant appetizer or party snack, they combine earthy mushrooms, aromatic herbs, and a rich cheese blend baked to golden perfection.
Ingredients
Scale
Filling Ingredients
- 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
Crust & Garnish
- 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). In a skillet, melt butter and olive oil over medium heat. Add the chopped shallots and sauté for about 1 minute until translucent. Add the wild mushrooms and cook for 5–7 minutes until tender and lightly browned. Stir in garlic, thyme, and rosemary and cook for another minute until fragrant. Pour in the white wine and simmer until most liquid evaporates, about 2 minutes. Remove from heat and let cool slightly. Mix in cream cheese, goat cheese, salt, and pepper until smooth and combined.
- Prepare the Crusts: Unroll the refrigerated pie crusts on a clean surface. Use a 3.25-inch cookie cutter to cut 20 larger rounds for pie bases and a 2.5-inch cutter to cut 20 smaller rounds for tops. Re-roll scraps as needed to make additional crust pieces. Cut small vents or slits into the smaller rounds to allow steam to escape during baking.
- 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 slight overhang for sealing. Spoon approximately 1 tablespoon of the mushroom and cheese filling into each crust. Brush dough edges with egg wash, place the smaller rounds on top, and press edges together. Crimp edges gently with a fork to seal securely.
- Bake the Pies: Brush the tops with remaining egg wash and sprinkle with flaky sea salt. Bake in the preheated oven for 20–25 minutes or until golden brown and flaky. Let pies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish and Serve: Just before serving, garnish pies with fresh thyme leaves. Serve warm or at room temperature for best flavor and texture.
Notes
- Use a variety of wild mushrooms for depth of flavor, such as shiitake, oyster, and chanterelle.
- Ensure cheeses are at room temperature to blend smoothly into the filling.
- Cutting vents in the top crust helps prevent sogginess and allows steam to escape.
- These mini pies can be made ahead and reheated gently before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
