250 g strong white flour
1 teaspoon yeast
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
160 ml warm water
Mushroom & garlic filling:
300 g mushrooms
8 garlic cloves
2 tablespoons oil
1/2 cup softened butter
salt and pepper
Put the flour in a mixing bowl, and mix in the yeast and sugar. Then add the salt and mix again. Add half of the water and oil and start to mix. Then add water slowly until a dough is formed. Knead for 10 minutes
Cover the bowl with a damp tea towel, to prove for approximately an hour, after which the dough should have doubled in volume.
Now cook the mushroom & garlic filling. Finely chop the mushrooms, and crush the garlic. Heat the oil for a few seconds and add half of the garlic and all of the mushrroms, and cook for approximately 8 minutes until there is no liquid left. Cool the mixture. Chop the parsley finely. Add this to the cooled mixture, along with the rest of the garlic, softened butter and salt & pepper. Mix well.
Knock back the dough to punch out the air and pull the dough in on itself. Roll it out to approximately 35 cm x 20 cm
Place the mushroom mixture on the rolled out dough, and slice into 16 horizontal strips. Roll each strip ensuring the mixture doesn't fall out and place on a baking tray
Cover the baking tray and prove the pinwheels for approximately 25 minutes.
Bake in a preheated oven at 200 degrees centigrade for approximately 20 minutes