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!Print
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.