Mini Mushroom And Goat Cheese Pot Pies Recipes

MINI MUSHROOM-AND-GOAT CHEESE POT PIES RECIPE

Steps:

• 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.