Shuchi Mittal shows us a great way to use leftover pastry dough.
By Shuchi Mittal
I had some leftover pie pastry dough from the holidays. Not wanting to indulge in any more sweets, I decided to turn it into mini savory wheels. You can experiment with a variety of stuffings, but I used mushrooms and truffle cheese- a classic combination that never goes wrong. A little bit of effort, but if you have leftover dough, then half your work is done. 
Soft, buttery and crumbly, these were quite the naughty mid-week snack!
PrintTruffled Pastry Wheels
- Total Time: 90 minutes
- Yield: 4 servings 1x
Description
These truffled pastry wheels are a savory treat made with leftover pastry dough, filled with mushrooms and truffle cheese for a rich, indulgent snack.
Ingredients
For the pastry dough
- 1 ½ cups whole wheat flour
- ½ teaspoon salt
- 1 stick chilled unsalted butter, diced into 1/2-inch cubes (keep the cubes in the freezer for at least 10 minutes before using so they’re really chilled)
- 2 tablespoons vegetable shortening, chilled
- 3 to 4 tablespoons ice water
For the Filling
- 1 cup button mushrooms, chopped
- ¼ cup shelled edamame
- ½ cup snap peas, halved
- ½ onion, diced lengthwise
- 2 cloves of garlic, crushed
- 1 teaspoon olive oil
- ½ teaspoon paprika
- Salt & pepper to taste
Others
- ½ cup grated truffle gouda
- 1 teaspoon butter
- Extra flour for dusting/rolling
Instructions
- Preheat the oven to 375°F (190°C).
- To make the pastry dough, mix the flour and salt in a food processor. Add the chilled butter cubes and pulse a few times to combine. Add the shortening and pulse until the dough resembles coarse crumbs.
- Transfer the dough to a floured surface and knead gently until it comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- In a skillet, heat olive oil over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are soft and all the moisture has evaporated. Season with salt and pepper. Let cool.
- Roll out the chilled dough on a floured surface into a rectangle about 1/8-inch thick.
- Spread the sautéed mushrooms evenly over the dough, leaving a small border around the edges. Sprinkle the grated truffle cheese over the mushrooms.
- Starting from one long side, roll the dough tightly into a log. Cut the log into 1/2-inch thick slices and place them on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until the pastry wheels are golden brown and the cheese is bubbly.
- Allow to cool slightly before serving.
Notes
These pastry wheels are best enjoyed fresh out of the oven but can be stored in an airtight container for up to 2 days. Reheat in the oven to restore crispiness. Feel free to experiment with different fillings like spinach and feta or caramelized onions and goat cheese.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 40
