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! 
Truffled 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 1/2 cups (360 ml) whole wheat flour
- 1/2 tsp 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 tbsp (30 ml) vegetable shortening, chilled
- 3 to 4 tbsp (45 to 60 ml) ice water
For the Filling
- 1 cup (240 ml) button mushrooms, chopped
- 1/4 cup (60 ml) shelled edamame
- 1/2 cup (120 ml) snap peas, halved
- 1/2 onion, diced lengthwise
- 2 cloves of garlic, crushed
- 1 tsp olive oil
- 1/2 tsp paprika
- Salt & pepper to taste
Others
- 1/2 cup (120 ml) grated truffle gouda
- 1 tsp 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
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Frequently Asked Questions
Why must the mushroom filling be cooked until all moisture has evaporated before rolling?
Mushrooms release a lot of water as they cook — the recipe specifically says to sauté them for 5-7 minutes until soft and all the moisture has evaporated before cooling. If any moisture remains when you roll the filling into the pastry log, the dough will become soggy and the wheels will not hold their shape when sliced and baked.
Can I use a different filling if I don’t have truffle gouda?
Yes — the notes suggest spinach and feta or caramelised onions and goat cheese as alternative fillings to the mushroom and ½ cup truffle gouda combination.
How should I store these pastry wheels and how do I reheat them?
The notes say they are best fresh from the oven but can be stored in an airtight container for up to 2 days. To restore crispiness, reheat them in the oven rather than the microwave.
