If you are looking for a bite-sized treat that bursts with earthy flavors and creamy tang, look no further than this Mini Wild Mushroom and Goat Cheese Pies Recipe. It combines tender wild mushrooms sautéed with fragrant herbs and wrapped in buttery puff pastry, finished with a luscious dollop of goat cheese. These delightful pies are perfect for sharing at gatherings or simply enjoying as a decadent snack whenever the craving strikes.
Ingredients You’ll Need
The beauty of this Mini Wild Mushroom and Goat Cheese Pies Recipe lies in its simple, high-quality ingredients. Each component plays a vital role—from the richness of butter and olive oil to the freshness of thyme and the tangy creaminess of goat cheese—delivering a harmonious blend of flavors and textures.
- Olive oil: Adds a fruity, light foundation for sautéing mushrooms without overpowering their natural taste.
- Butter: Brings a silky richness that enhances the overall depth of flavor in the filling.
- Small shallot (minced): Offers a subtle sweetness that balances the earthiness of the mushrooms.
- Garlic cloves (minced): Infuses the filling with aromatic notes essential for savory appeal.
- Mixed wild mushrooms (chopped): The star ingredient, providing a variety of textures and deep, woodsy flavors.
- Fresh thyme leaves: Contribute a gentle herbaceous touch that brightens the filling.
- Salt and black pepper: Key seasonings to enhance and round out every bite.
- Goat cheese (crumbled): Delivers a creamy tang that contrasts beautifully with the mushrooms.
- Puff pastry sheet (thawed): Creates the flaky, golden exterior that makes these pies irresistible.
- Egg (beaten): Used for brushing the pastry to achieve a glossy, golden finish.
- Optional chopped parsley: Adds a fresh pop of color and a mild herbal note for garnish.
How to Make Mini Wild Mushroom and Goat Cheese Pies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper. This step sets the stage for crisp, evenly baked pies that won’t stick and will brown beautifully.
Step 2: Sauté Shallot, Garlic, and Mushrooms
Warm the olive oil and butter in a skillet over medium heat, then add the minced shallot and garlic. Cook for just a couple of minutes until fragrant, releasing those mouth-watering aromas. Next, introduce the chopped wild mushrooms, thyme, salt, and pepper. Sauté for about 6 to 8 minutes until mushrooms soften and release their moisture, allowing it to evaporate so the mixture isn’t watery.
Step 3: Prepare Puff Pastry Bases
While the mushroom mixture cools slightly, roll out your thawed puff pastry and cut it into six even squares. Placing them evenly on your prepared baking sheet will make assembling faster and keep everything neat.
Step 4: Fill and Fold the Mini Pies
Spoon a small amount of the mushroom mixture into the center of each puff pastry square. Top each with crumbled goat cheese for that creamy, tangy layer. Then fold each square into a triangle shape or pinch the edges into a mini pie shape, sealing them firmly with a fork. Don’t forget to cut small slits on top so steam can escape while baking, ensuring perfect puffiness.
Step 5: Apply Egg Wash and Bake
Brush the folded pies generously with beaten egg to give them a beautiful golden shine during baking. Place the tray in the oven and bake for 18 to 22 minutes until the pies are puffed and golden brown. The scent alone will have you eagerly waiting to dive in.
Step 6: Cool and Garnish
Once baked, allow the mini pies to cool slightly on a rack. This resting time helps the filling set a bit, making each bite perfectly satisfying. Optionally, garnish with some freshly chopped parsley for a vibrant touch before serving warm or at room temperature.
How to Serve Mini Wild Mushroom and Goat Cheese Pies Recipe
Garnishes
A sprinkle of fresh chopped parsley or a small drizzle of good quality olive oil can elevate these mini pies visually and flavor-wise. The green freshness contrasts delightfully with the golden pastry and creamy interior, making each plate look as inviting as it tastes.
Side Dishes
These pies shine as appetizers but pair wonderfully with light sides like a crisp arugula salad with lemon vinaigrette or a bowl of roasted tomato soup. The bright acidity helps cut through the richness of the pies and creates a well-rounded meal experience.
Creative Ways to Present
For a special gathering, present these mini pies on a rustic wooden board or slate platter, sprinkled lightly with extra thyme leaves or microgreens. You can also serve them warm inside individual ramekins for a cozy, individual touch that impresses every guest.
Make Ahead and Storage
Storing Leftovers
If you have any of these delightful Mini Wild Mushroom and Goat Cheese Pies left over, store them in an airtight container in the refrigerator for up to 2 days. This keeps the pastry from becoming soggy and the flavors fresh for your next snack or meal.
Freezing
You can freeze the uncooked pie bites after assembling but before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. When ready, bake directly from frozen, adding a few extra minutes to the baking time. This is a perfect way to have savory treats ready for unexpected guests.
Reheating
To reheat baked pies, pop them in a 350-degree Fahrenheit oven for about 10 minutes until warmed through and crisp again. Avoid microwaving as it softens the puff pastry, diminishing the delightful crunch and texture.
FAQs
Can I use any type of mushrooms for this recipe?
Absolutely! While wild mushrooms give the best earthy flavor, you can substitute with cremini, button mushrooms, or even a mix, depending on what you have available.
Is goat cheese the only cheese that works here?
Goat cheese is preferred for its tangy creaminess, but feta or cream cheese make great alternatives that bring their own unique flavors and textures.
Can these pies be made vegan?
To make a vegan version, substitute the butter with plant-based margarine, use a dairy-free puff pastry, replace goat cheese with a vegan cheese option, and use a plant-based milk for brushing instead of egg wash.
What occasions are these Mini Wild Mushroom and Goat Cheese Pies Recipe best suited for?
They are perfect for parties, brunches, cozy weeknight dinners, or even as a fancy appetizer for holiday gatherings. Their size and flavor make them versatile for many occasions.
How can I make these pies ahead of time without compromising quality?
You can prepare the mushroom filling a day ahead and assemble the pies just before baking. Alternatively, assemble the pies and freeze them, then bake when needed for optimal freshness and convenience.
Final Thoughts
There is something truly special about these Mini Wild Mushroom and Goat Cheese Pies Recipe that makes them a joy to prepare and even greater to share. Their rustic charm, combined with rich and bright flavors, never fails to impress. I wholeheartedly encourage you to try making these at home—you might just find a new favorite to add to your appetizer repertoire.
Print
Mini Wild Mushroom and Goat Cheese Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 mini pies
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
These Mini Wild Mushroom and Goat Cheese Pies combine earthy wild mushrooms with creamy goat cheese, all wrapped in a buttery, flaky puff pastry. Perfect as elegant appetizers or savory snacks, they are easy to prepare and baked to golden perfection, offering a delightful combination of flavors and textures in convenient bite-sized pies.
Ingredients
Mushroom Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 cups mixed wild mushrooms, cleaned and chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Assembly
- 4 oz goat cheese, crumbled
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: chopped parsley for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Aromatics: Heat the olive oil and butter in a skillet over medium heat. Add the minced shallot and garlic, cooking for 1 to 2 minutes until they release a fragrant aroma but before browning.
- Cook Mushrooms: Add the chopped wild mushrooms, thyme, salt, and black pepper to the skillet. Sauté the mixture for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender and all excess moisture has evaporated. Remove from heat and let cool slightly.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into 6 equal squares and place them evenly spaced on the prepared baking sheet.
- Assemble Pies: Spoon a small amount of the mushroom mixture into the center of each pastry square. Top each with crumbled goat cheese. Fold each square into a triangle or pinch the edges to form a mini pie shape, sealing the edges by pressing with a fork. Cut small slits on the top of each pie to allow steam to escape during baking.
- Apply Egg Wash: Brush the tops of each pie with the beaten egg. This will help them develop a beautiful golden brown color and a slight shine.
- Bake: Place the baking sheet in the preheated oven and bake the pies for 18 to 22 minutes, or until they are puffed up and golden brown on top.
- Cool and Garnish: Remove the pies from the oven and let them cool slightly on a wire rack. If desired, sprinkle with chopped parsley before serving. Serve warm or at room temperature.
Notes
- The mushroom filling can be prepared up to a day in advance to save time.
- These mini pies are perfect for appetizers, brunch, or party snacks.
- Goat cheese can be substituted with feta or cream cheese according to preference.
- Ensure puff pastry is fully thawed for easier handling.
- Use a sharp knife or pizza cutter to cut the puff pastry cleanly.
- Cutting small slits on the pie tops prevents sogginess from steam buildup during baking.
