Spinach & Truffle Pies

Name: Spinach & Truffle Pies
Yield: Makes 16
Ingredients: 225 g (8 oz) plain (all-purpose) flour; 1 egg, beaten, for brushing; 1 teaspoon truffle oil; 225 g (8 oz) chilled butter, diced; 375 g (13 oz) english spinach leaves; 100 g (3½ oz) mozzarella (drained weight); 1 tablespoon ‘crema di funghi prataioli al profumo di tartufo’ (cream of mushrooms with truffle); 1 tablespoon olive oil; 4–5 tablespoons iced water

Preparation info

Makes
16

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This recipe is from my brother-in-law, Marco, who has a lovely restaurant, the Taverna di San Giuseppe, in Siena. I always have these when I go there. You should be able to find a mushroom ‘crema’ perfumed with truffle in an Italian delicatessen. The one I use is a purée of porcini and other wild mushrooms.

Ingredients

225 g (8 oz) plain (all-purpose) flour
225 g (

Pastry
Vegetarian

Method

To make the pastry, sift the flour and a pinch of salt into a bowl. Add the butter and stir through to coat it with flour. Add enough of the iced water to make the dough come together. Gather into a ball and transfer to a floured work surface. Flour your hands and form the dough into a block. Roll this out to make a rectangle about 1

Ingredients

Method

Photos