Petite Wild Mushroom, Onion and Brie Pocket Pies

Getting started fast and furiously, I re-created a recipe based off of an item from a friend's party I attended last summer.  These little bites of heaven are perfect to serve as an appetizer any time of year!  Here is the recipe with the step by step pictures:

Ingredients:
Cooking Spray
1 prepared pie crust
Dehydrated Wild Porcini Mushrooms
1 medium yellow onion

Olive Oil

Salt and Pepper

1 small wedge of Brie Cheese
1 egg
Fresh Parsley

Directions:
Prep Time: 20 minutes
Cooking time: 10 minutes
Yields: 16 individual pot pies

1. Preheat oven to 350 degrees.
2. Spray a baking sheet with cooking spray.
3. Roll out pie crust onto dry flat surface.
4. With a round cookie cutter (about 1 1/2" in diameter) cut out about 16 individual rounds.
5. Place cut outs onto prepared baking sheet.
6. Place about 10 pieces of the dehydrated wild porcini mushrooms into a sauce pan filled with water and place over medium-high heat and bring to a boil; keep in boiling water until the mushrooms are reconstituted.
7. Strain mushrooms, finely chop them and place in a bowl for later use.
8. While the mushrooms are boiling, thinly slice yellow onion and place into a small saute pan.  Add about 1 1/2 teaspoons of olive oil and cook over medium-low heat until onions are tender and slightly browned.  Season with salt and pepper to taste.  Place into a separate bowl for later use.  (I use a mandoline to slice the onions with a thickness of 1/8".)
9. On a clean and dry cutting board, carefully cut off the rind from the brie cheese.  Discard rind pieces.  Cut cheese into 1/4" cubes and place into a separate bowl for later use.
10. To assemble pocket pies, take a pinch of the onions and place on the lower half of the pie rounds.
11. Place a teaspoon of mushrooms atop the onions.
12. Place one cube of cheese on top of mushrooms.
13. Take the top half of the round and fold over to cover the mixture on bottom half.  Press the edges together and secure by pressing the edged down with a fork.
14. In a clean bowl, beat the egg with a fork and use a pastry brush to lightly cover each pocket pie.
15. Place baking sheet in preheated oven and cook for 10 minutes.
16. While pocket pies are baking, take a small handful of fresh parsley and finely chop.  Sprinkle on a clean serving platter.
17. When pocket pies are ready, remove from oven and let stand for 1 minute.  
18. Place on serving plate and let your guests enjoy!

See pictures below for step by step visual guides!