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!
- 1 ½ cups whole wheat flour
- ½ teaspoon salt
- 1 stick chilled unsalted butter, diced into ½-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
- 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
- ½ cup grated truffle gouda
- 1 teaspoon butter
- Extra flour for dusting/rolling
- 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.
- Heat oil in a pan.
- Add the onions and garlic and sauté till brown.
- Add all the vegetables and spices.
- Cover and cook on medium flame till the mushrooms have become tender.
- Remove cover, sauté on high flame to remove any excel liquid.
- Remove from heat and keep aside to cool.
- On a floured surface, roll out the dough to ¼ inch thickness. You can also roll it our in-between cellophane sheets in case it’s 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 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 deg F (180 dec C) for 20-25 minutes, or till the dough has cooked and begins to brown.
- Cool slightly and serve warm or at room temperate.
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.