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
Scale
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.
