Mini Mushroom-and-Goat Cheese Pot Pies

By mirelsonp

Recipe source: Southern Living
Note: Leaving every other cup in the muffin pan empty allows room to crimp the dough edges.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 8 ounces cremini mushrooms, chopped
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/3 cup dry sherry
• 2 ounces cream cheese, at room temperature
• 2 ounces goat cheese, at room temperature
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 (14.1-oz.) pkg. refrigerated piecrusts
• 1 large egg, lightly beaten
• 1 tablespoon water
• Flaky sea salt
• Fresh thyme leaves

Details

Servings 12

Preparation

Step 1

Step 1
Preheat oven to 350°F. Melt butter with olive oil in a large skillet over medium-high. Add shallot; cook, stirring often, until slightly transparent and fragrant, 1 minute. Add mushrooms; cook, stirring occasionally, until mushrooms are tender and lightly browned, about 8 minutes. Add garlic, thyme, and rosemary; cook, stirring often, until fragrant, 1 minute. Add sherry, and cook until liquid is nearly all evaporated, 2 more minutes. Remove from heat; let cool slightly, 10 minutes. Mix in cream cheese, goat cheese, kosher salt, and pepper.

Step 2
Coat 2 (12-cup) miniature muffin pans or 1 (24-cup) miniature muffin pan with cooking spray. Unroll both piecrusts on a work surface. Using a 3 1⁄4-inch round cutter, cut out 12 dough rounds; using a 2 1⁄2-inch round cutter, cut out 12 more dough rounds, combining and rolling out remaining dough once, if necessary.

Step 3
Whisk together egg and water. Fit a 3 1⁄4-inch dough round into every other muffin cup in pans, leaving a small edge at top. Brush edges with some of the egg mixture. Spoon about 1 tablespoon mushroom mixture into each dough cup. Top each filled cup with a 2 1⁄2-inch dough round, crimping edges of bottom and top crusts together to seal.

Step 4
Brush tops of pies with remaining egg mixture, and sprinkle with flaky sea salt and thyme. Bake in preheated oven until golden brown, 25 to 30 minutes. Cool 5 minutes before serving.