Wild Mushroom Turkey & Goat Feta Gozleme

Gozleme Dough

3.5 cups plain flour

1 tsp caster sugar

1/2 tsp salt

1 tbs olive oil

approx 350ml water

 

Mushroom Butter

1/2 cup dehydrated mushrooms ( no water)

250g butter room temperature

1 tbs olive oil

1/4 tsp salt

 

Filling

1 tbs butter

1 brown onion finely chopped

1 1/2 cups dehydrated wild mushrooms

1 sprig of fresh rosemary

2 cups chopped spinach

1 tsp ground cumin

1/2 tsp kashmiri chilli

3/4 cup crumbled  feta

1/2 tsp minced garlic

1 kilo turkey mince

salt and pepper

2 tbs mushroom butter

1. In a large mixing bowl add flour, salt, sugar, olive oil and water. Mix together with your hands until in becomes into a ball. Dust flour on your work surface and kneed the dough until smooth.  Cover dough with cling wrap and place in the refrigerator, until required.

2. In a food processor add butter, salt, mushrooms and olive oil and mix into a smooth paste. Remove from processor. Store into a container until required.

3. In a pan on medium heat add butter and onions and cook for 5-7 minutes.  Add rosemary and mushrooms and cook for a further 3 minutes. remove from the heat.

4. In a large mixing bowl add,  spinach, cumin, chilli,feta cheese, turkey mince, mushroom butter, the onion and mushroom mixture. Season. Mix all ingredients together.

5. Remove the dough from the cling wrap and cut into 6-8 portions. Each portion roll out to a very thin consistency. On one side add a thin layer of your turkey mince mixture. Take the other end and fold over mixture and seal the Gozleme. (using some water on your finger tips to dampen the edges to seal).  Repeat this process until all dough and mixture have been used.

5.  Using a large frying pan or a flat grill on medium-low heat  add 1 tsp olive oil and a small amount of the mushroom butter, melt. Place the Gozleme  onto the hot plate and cook on both sides for 4 minutes. Or until the Gozleme is golden brown on both sides. Repeat this process until all the Gozleme's  are cooked.