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!
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Truffled Pastry Wheels
- Total Time: 90 minutes
- Yield: 4 servings
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
Make the pastry dough
- Mix the flour and salt and put in a food processor.
- Add the chilled butter cubes and pulse a few times to combine.
- Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some small pieces of butter.
- Slowly add the ice water, a tablespoon at a time, pulsing after each addition. The dough should stick together when you press it between your fingers.
- Place the dough on a clean surface and mould into a ball using your hands.
- Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for 30 minutes.
Make the filling
- Heat the oil and 1 tsp butter in a pan.
- Add the onions and garlic and saute till brown.
- Add all the vegetables and spices.
- Cover and cook on medium flame till the mushrooms have become tender.
- Remove the cover and saute on high flame to remove any excess liquid.
- Remove from heat and keep aside to cool.
Put it together
- On a floured surface, roll out the dough to 1/4 inch thickness. You can also roll it out between cellophane sheets in case it is sticking to your surface. Cut off the edges and make a rectangular shape.
- Butter the surface, top with the mushroom mixture and then some cheese.
- Sprinkle with black pepper and roll the dough into a swiss roll like shape.
- Using a sharp knife, cut 1 inch thick rounds from this and refrigerate for 20 minutes.
- Grease a baking dish and bake the wheels at 350°F (180°C) for 20-25 minutes, or till the dough has cooked and begins to brown.
- Cool slightly and serve warm or at room temperature.
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 — 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 — I’d 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?
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.
Where does the ice water come in, i cant see it anywhere in the method?