Truffled Pastry Wheels

“The holiday season’s gone
But leftovers remain,
And ambitions are high
To lose the holiday inches gained,
But food must be eaten
Just as days go by,
So may as well indulge
At least you can say you try,
Make ‘em bite sized
So they deceive the eyes,
And when you get atop that scale
No one can hear your cries,
Hide the ingredients
In the folds and turns,
And pretend to eat as though
You were never told,
And when you go out
Skip those beers,
For every scrumptious mouthful
Is worth a few tears.”

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
½ cup grated truffle gouda
1 teaspoon butter
Extra flour for dusting/rolling
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 pea-sized pieces of butter. Slowly add the ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some 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 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. Keep aside to cool.
Put it together
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.

A great way to use up left over pie or pastry dough!