-
1
Remove the pastry sheets from the package and let thaw at room temperature for half an hour.
-
2
For the mushroom filling:
-
3
Finely chop the mushrooms and set aside.
-
4
In a large skillet over medium-high heat, heat the olive oil and swirl to coat the pan.
-
5
Stir in the shallots and cook for 2 to 3 minutes until just beginning to soften.
-
6
Stir in the mushrooms and cook, stirring frequently, for 2 to 4 minutes until they just begin to soften.
-
7
Add the salt and freshly ground black pepper and continue to cook for 4 to 6 minutes longer until the most of the moist from mushrooms comes out.
-
8
Stir in the parsley, dill, thyme, and goat cheese to the pan.
-
9
Cook, stirring constantly, for about 3 minutes longer until most of the liquid has evaporated and the goat cheese is metled in.
-
10
Remove from the heat.
-
11
Set aside and let cool.
-
12
Arrange one rack in the center and a second rack in the lower third of the oven and preheat to 425F.
-
13
Have ready 2 rimmed baking sheets slightly coated with cooking spray or parchment papper, or baking mats.
-
14
Unfold 1 of the pastry sheets and set it on a lightly floured cutting board or working surface.
-
15
If there are any cracks in the pastry, gently pinch them closed.
-
16
Using a lightly floured rolling pin, roll over the pastry gently, just enough to remove the fold marks, and then roll it out into a 10-by-15-inch rectangle.
-
17
Using a sharp knife or pizza wheel, cut the pastry sheet lengthwise into four 2 1/2-by-15-inch strips.
-
18
Cut each strip crosswise into 6 equal pieces to form a total of twenty-four 2 1/2-inch squares.
-
19
Repeat with the second sheet of pastry.
-
20
Brush each square with the egg wash on the side facing up.
-
21
Add a rounded teaspoon of filling in the center of each square.
-
22
Gather the four corners and bring them up to the center, pinching the dough together firmly to secure it at the point, forming square pockets.
-
23
Leave the seams along the edges open to show some of the mushroom filling.
-
24
Transfer the mushroom pockets to the baking sheets, arranging them about 1 inch apart.
-
25
Lightly dab the sides of the pockets with any remaining egg wash.
-
26
Bake for 10 minutes, rotate the position of the baking sheets, and keep baking for about 5 minutes longer until the pockets are puffed, golden brown on the sides and bottom, and crisp.
-
27
Transfer to a wire rack and cool for a few minutes.
-
28
Serve warm or at room temperature.
-
29
Do Ahead Tips:
-
30
The mushroom filling can be covered, and refrigerated for up to 3 days.
-
31
Remove the filling from the refrigerator 1 hour before filling the pockets to soften it.
-
32
The mushroom pockets can be made and assembled completely and frozen, unbaked.
-
33
Freeze the unbaked pastries on baking sheets, and then transfer them to a freezer container, placing the pockets in layers between sheets of waxed paper.
-
34
The pastries can be frozen for up to 1 month.
-
35
Bake the frozen pockets without thawing, the baking times will be longer, about 20 to 25 minutes.
