Delicious finger food, these turmeric pinwheels stuffed with creamy mushroom and Paradiso new potato sauce are perfect for an aperitif!
Ingredients for 4 people
Paradiso new potatoes, 400g
Porcini mushrooms, 400g
Fine flour (type “0”), 500g
Water, 300 ml
Red onion, 200g
Turmeric, 1 teaspoon
Yeast starter, 50g
Grated parmesan, to taste
Extra virgin olive oil, as required
Salt, to taste
Black pepper, to taste
Preparation
First of all, start making your turmeric pinwheels the day before. Dissolve the yeast starter in water, gradually add the flour and knead. Add the turmeric and salt as well and keep kneading until you get a smooth, compact ball of dough. Put the dough in a container and leave it in the fridge for at least 12 hours. Once the time required is up, take it out for at least 4 hours.
For the mushroom and potato filling. Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Drain the potatoes and leave them to cool down. Meanwhile, clean the mushrooms well, making sure to remove any soil with a knife and then cut them into slices. In a non-stick pan of about 24 cm in diameter, fry the garlic with plenty of extra virgin olive oil and add the mushrooms, then cook for about 15 minutes over a medium heat. Season with salt and pepper and leave them to cool down. Roughly chop the fried mushrooms and put them in a bowl. Mash the boiled potatoes and add them as well, then blend everything together. Add the parmesan, salt and pepper to taste, and mix well to get a smooth creamy sauce.
Now roll out the dough until you make a rectangle shape, brush it with extra virgin olive oil and fill it with creamy mushroom and potato sauce. Roll up the dough and make pinwheels about 2 cm thick using a knife. Put the pinwheels on a baking tray lined with baking paper and leave them to rise for another 2 hours. In the meantime, wash the onion well and chop it finely, then put it on top of the pinwheels. Once the time required is up, cook them at 200°C for 15 minutes in a fan oven. As soon as your pinwheels are ready, you can eat them hot or cold!
Image: Canva
