2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 teaspoons, minced shallots
1 pound, chopped mixed mushrooms
1 teaspoon, chopped fresh thyme
1 teaspoon, chopped fresh rosemary
to taste salt and pepper
1/2 cup sheep heavy cream
3 tablespoons sheep gruyere cheese
store-bought or homemade, enough for two pies pie dough
lightly beaten with a tablespoon of water egg
Preheat oven to 350º and line a baking sheet with parchment paper.
Melt the butter with the olive oil in a sauté pan over medium-high heat. Add the minced shallot and cook until fragrant, about a minute. Add the mushrooms, rosemary, thyme, and salt and pepper and cook until the mushrooms are tender about 8 minutes. Add the cream and simmer for about 30 seconds (not allowing the mixture to boil) and remove from heat.
Mix in the grated cheese and let the mixture come to room temperature.
On a lightly floured surface or pastry mat, roll out a single disc of dough to a thickness of about 1/8". Using a biscuit cutter, cut the dough into circles, re-rolling the dough as needed. Repeat with the remaining sheet.
Place a half the circles of dough onto the prepared cookie sheet and, using a measuring spoon, fill each with 2 teaspoons of filling to one side. Fold over, dough and crimp with a fork to close. Repeat with the remaining circles. Brush with egg mixture.
Bake for about 25 minutes, or until they're golden brown, serve while still warm.