Individual Pies With Wild Mushrooms

• 3/4 pound pastry (see recipe)
• 6 small metal or oven-proof pastry molds, each with a 2/3-cup capacity
• Melted butter
• 1 1/2 pounds assorted wild mushrooms such as shiitakes, oyster mushrooms, chanterelles, hedgehog mushrooms, golden trumpet mushrooms or others (see note)
• 1/4 cup butter
• 1 cup finely chopped green onions or scallions
• 1 1/2 teaspoons finely chopped fresh thyme leaves or half that amount dried
• 1/2 cup finely diced country ham
• 1 tablespoon dry Sherry
• 1 1/2 cups heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste

1. Preheat the oven to 475 degrees.
2. Let the pastry stand briefly.
3. Use heart-shaped or round molds, and brush the inside of each with a little butter.
4. Lay out a 16-inch square of plastic wrap on a flat surface, and place one pastry patty in the center.
5. Cover with a second square of plastic wrap.
6. Roll out each round of pastry into a large 1/8-inch-thick circle of dough.
7. Cut each circle into thirds.
8. Lay one portion of dough on top of each individual mold, pressing the dough lightly to line each mold.
9. Leave the outside edges overhanging and trim off the edges at the lip of the mold.
10. Bake about 10 minutes, and let cool.
11. Slice the mushrooms into bite-size pieces.
12. There should be about 2 quarts, loosely packed.
13. Heat the butter in a heavy skillet, and add the onions, thyme and ham.
14. Cook for about a minute, and add the mushrooms and Sherry.
15. Bring to a boil, and cover closely.
16. Cook over moderate heat for about 2 minutes, and add the cream, salt and pepper.
17. Continue cooking, uncovered, over high heat 5 to 7 minutes.
18. Remove the pastry shells from the molds.
19. Heap the mushrooms inside the pastry shells and serve.

pastry, pastry molds, butter, mushrooms, butter, green onions, thyme, country ham, sherry, heavy cream, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7023 (may not work)