Mushroom and Thyme Pie Pockets

  So remember how I said Thursday that I’ve come to the conclusion anything called pie is delicious?  This recipe isn’t changing my opinion on that one bit.
1 Tbsp butter, plus 1 tsp to grease the baking sheet
1 Tbsp olive oil
8 oz mushrooms, thinly sliced
1 medium onion, diced
2 cloves garlic, minced
2 tsp fresh thyme
¼ tsp salt
1/8 tsp pepper
¼ c whipping cream
2 sheets puff pastry
4 oz Gruyère cheese, shredded
1 large egg mixed with 1 Tbsp water (for egg wash)
  Start by heating your olive oil and butter in a large pan.  When they are hot, saute your mushrooms over medium high heat for about 5 minutes.  Add your onions and saute another 5 minutes before adding the garlic and thyme and continuing to saute for 1 more minute.  Mix in your cream, salt and pepper and let everything cook for around 2 minutes, or until most of the liquid evaporates.  Remove from the heat and allow to cool to room temperature.  Start your oven preheating to 375 degrees.
  Meanwhile, cut each of your pastry sheets into 6 pieces.  Spread 1/6th of your mushroom mixture topped with 1/6 of your cheese into the center of 6 of your pastry pieces, leaving about .5″ around the edge.  Brush the edge of the pastry with egg wash before  placing your remaining pastry pieces on top.  Press the edges together to create a sealed pocket.
  Line a baking sheet with parchment paper before placing the pies on it.  Brush each of the pies lightly with egg wash and cut 2 small vents in the top.  Bake for about 25 minutes, rotating them once, until everything is puffed and golden.  Allow to cool for a few minutes before removing from the pan and serving.
  These were delicious and the leftovers made wonderful grab-and-go lunches the next day.  Score one more for “pies”!

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