Mini Wild Mushroom and Goat Cheese Pies

Introduction

When I first tried making these Mini Wild Mushroom and Goat Cheese Pies, I was immediately taken by how well the flavors melded together. The earthy wild mushrooms, tangy goat cheese, and fresh herbs created a savory filling that was rich yet perfectly balanced. The flaky pie crusts were the ideal vessel for this luxurious filling. These mini pies quickly became a favorite in my household, not just for their delicious taste, but for how visually appealing they were. Whether served as appetizers, at brunch, or as part of a holiday spread, they were always met with compliments. The combination of textures and the depth of flavor made them a sure hit with family and friends alike.

Why You’ll Love Mini Wild Mushroom and Goat Cheese Pies

These Mini Wild Mushroom and Goat Cheese Pies are the perfect blend of savory and creamy, with a touch of luxury. The wild mushrooms lend an earthy richness that pairs beautifully with the tangy goat cheese. Fresh thyme and rosemary add aromatic depth, while a hint of white wine brings everything together in a fragrant and flavorful filling. The pies are encased in a buttery, flaky crust that holds up perfectly, making them easy to serve as individual portions for guests. Perfect for parties, holidays, or a cozy evening at home, these pies are guaranteed to be a crowd-pleaser. Whether you’re a fan of mushrooms or looking to try something new, these little pies are sure to impress.

Ingredients

Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 8 oz wild mixed mushrooms, chopped (shiitake, oyster, chanterelle, or a mix)
• 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 and Toppings:

• 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

Step 1: Prepare the Filling

1. Preheat the oven to 350°F (177°C).
2. In a skillet, melt butter with olive oil over medium heat. Add the finely chopped shallots and sauté for about 1 minute until softened and translucent.
3. Add the wild mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they’re tender and browned.
4. Stir in the minced garlic, thyme, and rosemary, and cook for an additional 1 minute until fragrant.
5. Pour in the white wine and simmer for about 2 minutes, or until the liquid is mostly evaporated.
6. Remove the skillet from the heat and let the mushroom mixture cool slightly.
7. Once cooled, mix in the cream cheese, goat cheese, salt, and pepper, and stir until smooth and well combined.

Step 2: Prepare the Crusts

1. Roll out the pie crusts on a clean work surface.
2. Using a 3.25-inch cookie cutter, cut out 20 larger rounds for the base of the mini pies.
3. Then, using a 2.5-inch cutter, cut out 20 smaller rounds for the tops of the pies.
4. If there’s leftover dough, re-roll the scraps to make more pie rounds or decorative elements, such as mini leaves or lattice topping.
5. For the small rounds (top crusts), cut small slits or vents to allow steam to escape while baking.

Step 3: Assemble the Mini Pies

1. Lightly grease a 24-cup mini muffin pan (or two 12-cup pans).
2. Press the larger dough rounds into the muffin cups, leaving a small overhang of dough at the edges for crimping.
3. Spoon about 1 tablespoon of the mushroom and cheese mixture into each pie crust.
4. Brush the edges of the pie crusts with the egg wash.
5. Place the smaller rounds on top of the pies, pressing the edges to seal. Gently crimp the edges to ensure they are well sealed.

Step 4: Bake the Pies

1. Brush the tops of the mini pies with the remaining egg wash.
2. Sprinkle a pinch of flaky sea salt over the tops.
3. Bake the pies for 20–25 minutes, or until the crusts are golden brown and flaky.
4. Once baked, let the pies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Garnish and Serve

1. Garnish the warm pies with fresh thyme leaves just before serving for an aromatic touch.
2. These mini pies can be served warm or at room temperature.

Nutrition Facts (Per Serving)

• Serving Size: 1 mini pie
• Calories: 180 kcal
• Sugar: 2g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg

Preparation Time

• Total Time: 1 hour 15 minutes
• Prep Time: 25 minutes
• Cook Time: 25–30 minutes

How to Serve

These mini pies are versatile and can be served in various ways:

• As appetizers: Serve them on a platter with a dipping sauce or as part of a mixed appetizer spread.
• At brunch: Pair them with a light salad or fresh fruit for a complete brunch experience.
• For dinner parties or holidays: Serve as part of a festive spread alongside soups, roasted meats, or other savory pastries.
• At room temperature or warm: They are delicious served warm, but also taste great at room temperature, making them ideal for picnics or outdoor events.

Additional Tips

1. Mushroom Variety: Use a variety of wild mushrooms for added depth of flavor. Shiitake, oyster, and chanterelle are great options.
2. Crust Options: If you prefer a flakier or homemade crust, use your favorite pastry dough instead of refrigerated pie crusts.
3. Make Ahead: You can assemble these mini pies the day before and refrigerate them. Just bake before serving.
4. Freezing: These pies freeze well. After baking, let them cool completely and store in an airtight container for up to 1 month. Reheat in the oven for 10 minutes before serving.
5. Serving Suggestions: For added richness, serve these pies with a side of sour cream or crème fraîche.

FAQ Section

1. Can I use different cheese instead of goat cheese?
Yes! You can substitute goat cheese with cream cheese, ricotta, or even blue cheese for a stronger flavor.

2. What if I can’t find wild mushrooms?
You can use any variety of mushrooms available, like button mushrooms, cremini, or portobello, but wild mushrooms do provide a unique earthy flavor.

3. Can I make these pies ahead of time?
Yes, you can prepare the pies up to the point of baking. Simply refrigerate them overnight and bake them the next day.

4. Can I freeze these mini pies?
Yes, they freeze well. After baking, let them cool, then freeze in a single layer. Reheat in the oven when ready to serve.

5. Can I make these pies without wine?
Yes, you can substitute the white wine with vegetable broth or just skip it entirely if you prefer.

6. How do I store leftovers?
Store the pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crispy.

7. Can I add other vegetables to the filling?
Yes! Spinach, leeks, or even roasted squash would make great additions to the mushroom filling.

8. What can I serve these pies with?
Serve with a fresh green salad, roasted vegetables, or as a side to your main course.

9. Can I use homemade pie crust?
Absolutely! Homemade pie crust will work wonderfully with this recipe for an extra buttery flavor.

10. How can I make these pies vegetarian-friendly?
This recipe is already vegetarian, but be sure to double-check that your crust and cheese are made with vegetarian ingredients.

Conclusion

The Mini Wild Mushroom and Goat Cheese Pies are an elegant and savory treat that will elevate any gathering. With a rich filling of wild mushrooms, goat cheese, and fresh herbs, encased in a golden, flaky pie crust, these pies are sure to become a favorite for special occasions. Whether served at a holiday meal, as a brunch item, or as a savory snack, they are packed with flavor and texture that your guests will love. Easy to make and incredibly versatile, these mini pies are a perfect addition to your recipe repertoire!

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