2packages refrigerated pie crusts/ four 9 inch pie crustsor 2x this scratch crust
Egg wash: 1 large egg with 1 tablespoon waterlightly beaten
Flaky sea salt for garnish
1tablespoonfresh thyme leavesfor garnish
Preheat oven to 350°F/177°C.
Melt butter with olive oil in a skillet over medium heat. Add the shallot and cook until slightly transparent, stirring often, about one minute. Add mushrooms and stir. Cook until they are tender and lightly browned. Add garlic, rosemary and thyme; stir until fragrant, about one minute. Next add the white wine and cook about 2 minutes until the liquid is evaporated. Remove from heat and let cool slightly. Mix in goat cheese, cream cheese, fine sea salt and pepper. Mix until thoroughly incorporated.
Unroll pie crusts on work surface, and cut out 20 dough rounds using a 3.25 inch cookie or biscuit cutter. Cut out 20 more dough rounds using a 2.5 inch cutter. Cut a vent in the centers of the 2.5 inch rounds using a 1/2 inch cutter, or use a knife to make slits in the dough. Remaining dough can be combined and rolled out once if more crusts are needed, or to make decorative elements for the tops of the pies.
Coat two 12-cup or one 24-cup mini muffin pan with cooking spray (we used olive oil cooking spray). Lightly press a 3.25 inch dough round into every other muffin cup in pans, leaving a small overflow edge at top; this will allow room to crimp the dough edges when the top crusts are added. Wipe out the unused muffin cups with a paper towel or clean cloth to prevent cooking spray from scorching. Whisk together egg and water and brush on edges of each crust. Fill each dough cup with about one tablespoon of mushroom mixture. Top each filled cup with the smaller 2 and a half inch dough rounds, and crimp top and bottom edges to seal the pies.
Brush tops of pies with egg wash, and sprinkle each with a pinch of flaky sea salt. Bake in preheated oven until golden brown, about 20 to 25 minutes. Cool five minutes. Garnish with fresh thyme and you are ready to serve!
Recipe inspired by a Southern Living Kitchen recipe.
Keyword egg wash, flake sea salt, mini pan pies, ready made pie crusts, wild mushrooms