Spinach & Truffle Pies

Preparation info

  • Makes


    • Difficulty


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.


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


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