Lightly spray a 24 piece, or 2 12 cup mini muffin tin, or use non-stick pans
In a large skillet, heat olive oil and butter over medium heat
Add shallot, garlic, and mushrooms and cook until softened
Add wine, salt, pepper, and thyme. Cook until the wine is completely reduced
Remove from heat
Cut pastry into 24 squares (a pizza wheel works great for this)
Press a square of pastry dough into each hole of the muffin tin.
Press a slice of brie into the bottom of each square of dough
Divide the mushroom mixture evenly with a spoon, filling each muffin hole
Lightly brush each puff with melted butter
Fold the corners of each pastry square up, pinch together and twist to envelop all of the filling
Bake 20 minutes or until pastry is golden
Transfer to a platter and serve warm.
Notes
These appetizers can be assembled ahead and refrigerated, covered with foil, until ready to bake.The puffs can also be assembled ahead, and frozen, unbaked, then baked from frozen. To bake them from frozen, put the frozen appetizers on a baking sheet in a 400° oven and bake 25-30 minutes, keeping a close eye on them so that they don't burn.