Mushroom and Goat Cheese Hand Pies

As St. Patrick's Day approaches, I wanted to create a hand pie that was meat free and had all of the comforts of a simple street food when you want a snack and not a large meal. Thus, the mushroom and goat cheese hand pie! This was incredibly simple to make, and you can make it more simple by using a food processor to chop your veggies and using store bought pie dough. Also, if you have an infused olive oil, that will add to the flavor, but plain olive oil will work, too. I used a portabella roasted garlic olive oil in this dish. Enjoy!



Ingredients:
16 oz. mushrooms (any variety) chopped
1 medium onion chopped
4 cloves of garlic chopped
2 Tbsp. olive oil
1 Tsp. Dried Thyme
Salt and pepper
2 pie crusts (store bought is fine)
2 oz. plain goat cheese










Directions:
1.) Preheat oven to 375
2.) Heat olive oil in a large pan over high heat. Add mushrooms, onion, garlic, and thyme, and, while stirring occasionally, cook until most of the moisture has evaporated, about 10 minutes. Season with salt and pepper to taste. Set aside to cool.
3.) Line a baking sheet with foil and spray to prevent sticking. Working with one pie crust at a time, cut out  4 in. circles in the pie crust. Do the same with the other pie crust. You should have 6 circles total.
4.) In the center of each circle, place 1-2 Tbsps. of mushroom mixture. Crumble a bit of the goat cheese on top of the mushroom mixture. Fold the dough in half over the mushroom mixture and cheese, and use your fingers to gently press the edges together. Cut a small slit in the top of the pie to let steam escape. Place on prepared pan.
5.) Bake for 20-30 minutes, until the pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Serve warm