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.
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
Blanch the spinach in boiling salted water for about 5 minutes, or until it is soft, then drain well and squeeze out the excess water. Pass half the spinach through a mincer with the mozzarella so that it is very finely chopped. Chop up the remaining spinach by hand to keep some texture in the filling (or chop it all by hand if you don’t have a mincer). Mix in the mushroom ‘crema’, olive oil and truffle oil and season with salt and pepper.
Dollop a tablespoon of the spinach mixture in the centre of each square, then fold over to form a triangle, pressing the edges down to seal. Arrange the pies on the baking tray and brush the tops with beaten egg.
© 2004 All rights reserved. Published by Murdoch Books.