Sarah's Mushroom & Goat Cheese Pastries

Ingredients

• 2 thawed sheets of puff pastry
• 1 tablespoon olive oil
• 8 oz of whatever mushrooms are in season (I used baby bella from the market)
• 2 medium shallots diced finely
• 3 cloves garlic minced
• 5 cups roughly chopped spinach

• 5 oz of RMC goat cheese (I ended up using Mild & Creamy despite what you see in this photo)
• 1 tbs fresh chopped parsley
• Water as needed for pastry dough
• Salt to taste
• Black pepper to taste

Instructions

1. ​Preheat your oven to 400 degrees. Thaw puff pastry according to package instructions. Heat up olive oil in a skillet over medium heat and add chopped mushrooms. Saute until the mushrooms are softened (4-6 min)

2. ​Add the diced shallots and continue cooking until the shallots are tender, about 4 minutes.

3. Add garlic, chopped spinach, parsley, salt, and pepper. Stir to combine. Top with a lid and cook until the spinach is completely wilted, just a few minutes.

4. Transfer skillet contents to a mixing bowl and add goat cheese. Stir to combine.

5. Slice the puff pastry into 24 pieces, each roughly 2x3 inches. Pat each pastry square into a mini muffin tin so that the pastry covers most of the tin. Fill with a scant tablespoon of filling. Gently seal up the pastries (doesn't have to be perfect!)

6. Bake for 16 minutes at 400 degrees, or until golden brown.
When the pastries are golden brown and flaky, remove from the oven. Remove from the muffin pan and enjoy hot.