Step 1: Prepare the Filling

1. Preheat the oven to 350°F (177°C).
2. In a skillet, melt butter and olive oil over medium heat. Add the chopped shallots and sauté for about 1 minute until they’re slightly translucent.
3. Add the wild mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they are tender and lightly browned.
4. Add garlic, fresh thyme, and rosemary, and cook for another minute until fragrant.
5. Pour in the white wine and let it simmer until most of the liquid evaporates (about 2 minutes). Remove the skillet from the heat and let it cool slightly.
6. Mix in the cream cheese, goat cheese, salt, and pepper, stirring until smooth and well combined.

Step 2: Prepare the Crusts

1. Unroll the pie crusts on a clean work surface.
2. Use a 3.25-inch cookie or biscuit cutter to cut 20 larger rounds for the pie bases.
3. Use a 2.5-inch cutter to cut 20 smaller rounds for the pie tops.
4. If there are any scraps, re-roll the dough to make additional crusts or decorative elements. Cut small vents or slits in the smaller rounds to allow steam to escape during baking.

Step 3: Assemble the Mini Pies

1. Lightly grease a 24-cup mini muffin pan (or use two 12-cup muffin pans).
2. Press the larger dough rounds into the muffin cups, leaving a small overhang to crimp the edges later.
3. Spoon about 1 tablespoon of the mushroom and cheese mixture into each crust.
4. Brush the edges of the dough with the egg wash, then place the smaller rounds on top. Press the edges to seal, and crimp gently with a fork to ensure they’re securely closed.

Step 4: Bake the Pies

1. Brush the tops of the pies with the remaining egg wash.
2. Sprinkle flaky sea salt over the tops for extra flavor.
3. Bake for 20–25 minutes, or until golden brown and flaky. 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 mini pies with fresh thyme leaves just before serving.
2. Serve warm or at room temperature.