Ingredients:

  • 1 1/2 cups All-Purpose Flour (plus extra for dusting)
  • 6 Tablespoons Unsalted Butter (very cold, cubed)
  • 1/4 teaspoon Fine Sea Salt
  • 4 to 6 Tablespoons Ice Water
  • 1 Large Egg Yolk
  • 12 oz Mixed Wild Mushrooms (roughly chopped)
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 2 small Shallots (finely diced)
  • 2 cloves Garlic (minced)
  • 1 teaspoon Fresh Thyme Leaves
  • 1/4 cup Crème Fraîche
  • 3 oz Soft Goat Cheese (chevre, crumbled)
  • 1 small Large Egg (lightly beaten, for binding)
  • Sea Salt and Black Pepper to taste
  • 1 Large Egg (for egg wash, beaten with 1 tsp water)

Instructions:

  1. Combine the flour and salt. Cut the cold butter cubes and egg yolk into the flour mixture, using a food processor (pulse) or your fingertips, until the mixture resembles coarse breadcrumbs.
  2. Drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form the dough into two flat discs (one slightly larger for the bases), wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Sauté the shallots until translucent (about 3 minutes). Add the garlic and thyme, cooking for 1 minute until fragrant.
  4. Increase the heat to high. Add the chopped mushrooms and cook vigorously for 8-10 minutes, stirring occasionally, until all the liquid released by the mushrooms has evaporated and the pan is completely dry. This is critical to prevent soggy pastry.
  5. Remove the mushroom mixture from the heat and allow it to cool for 10 minutes. Stir in the crumbled goat cheese, crème fraîche, and the lightly beaten small egg. Season generously with salt and pepper.
  6. Preheat the oven to 375°F (190°C). Lightly grease the 12-cup standard muffin tin cups.
  7. On a lightly floured surface, roll out the larger dough disc to about 1/8 inch (3 mm) thickness. Use a 3-inch round cutter to cut out 12 rounds for the pie bases. Gently press the rounds into the muffin cups, ensuring they come up the sides. Prick the bottoms lightly with a fork.
  8. Spoon the mushroom mixture into each pastry shell, filling almost to the top.
  9. Roll out the remaining dough and cut 12 slightly smaller rounds (approx. 2.5 inches) for the lids. Place the lids over the filling. Crimp the edges tightly with a fork or your fingers to seal. Cut a small vent slit into the centre of each lid.
  10. Brush the pies generously with the egg wash (1 beaten egg mixed with 1 tsp water). Bake for 25–30 minutes, or until the pastry is deeply golden brown. Let the pies cool in the tin for 5 minutes before carefully removing them. Serve warm or at room temperature.