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1
Remove the pastry sheets from the package and let thaw at room temperature for half an hour.
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2
For the mushroom filling:
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3
Finely chop the mushrooms and set aside.
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4
In a large skillet over medium-high heat, heat the olive oil and swirl to coat the pan.
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5
Stir in the shallots and cook for 2 to 3 minutes until just beginning to soften.
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6
Stir in the mushrooms and cook, stirring frequently, for 2 to 4 minutes until they just begin to soften.
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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.
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8
Stir in the parsley, dill, thyme, and goat cheese to the pan.
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9
Cook, stirring constantly, for about 3 minutes longer until most of the liquid has evaporated and the goat cheese is metled in.
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10
Remove from the heat.
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11
Set aside and let cool.
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12
Arrange one rack in the center and a second rack in the lower third of the oven and preheat to 425F.
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13
Have ready 2 rimmed baking sheets slightly coated with cooking spray or parchment papper, or baking mats.
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14
Unfold 1 of the pastry sheets and set it on a lightly floured cutting board or working surface.
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15
If there are any cracks in the pastry, gently pinch them closed.
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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.
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17
Using a sharp knife or pizza wheel, cut the pastry sheet lengthwise into four 2 1/2-by-15-inch strips.
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18
Cut each strip crosswise into 6 equal pieces to form a total of twenty-four 2 1/2-inch squares.
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19
Repeat with the second sheet of pastry.
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20
Brush each square with the egg wash on the side facing up.
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21
Add a rounded teaspoon of filling in the center of each square.
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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.
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23
Leave the seams along the edges open to show some of the mushroom filling.
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24
Transfer the mushroom pockets to the baking sheets, arranging them about 1 inch apart.
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25
Lightly dab the sides of the pockets with any remaining egg wash.
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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.
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27
Transfer to a wire rack and cool for a few minutes.
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28
Serve warm or at room temperature.
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29
Makes 48 pockets
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30
Do Ahead Tips:
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31
The mushroom filling can be covered, and refrigerated for up to 3 days.
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32
Remove the filling from the refrigerator 1 hour before filling the pockets to soften it.
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33
The mushroom pockets can be made and assembled completely and frozen, unbaked.
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34
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.
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35
The pastries can be frozen for up to 1 month.
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36
Bake the frozen pockets without thawing, the baking times will be longer, about 20 to 25 minutes.
