Pork, Mushroom and Truffle Pithiviers

Instructions

• 1

  Heat a medium frying pan over high heat. Add the olive oil and shallots. Reduce the heat to medium and cook for 2 minutes, or until just soft. Add the mushrooms and cook for a further 2 minutes. Transfer to a large bowl and cool slightly.

• 2

  Remove and discard the skins from the sausages. Add the sausage meat, sage and 2 teaspoons of the truffle oil to the mushroom mixture, season with salt and pepper and mix with your hands to combine.

  Tip: Cook a small amount of the filling in a frying pan to check the seasoning.
• 3

  Roll the filling into 6 even balls.

• 4

  Place 1 sheet of pastry on a tray lined with parchment paper. Brush the pastry with some of the egg yolks and dock with a fork. Place the balls on the pastry, approximate 5cm apart.

  Tip: Use the best quality puff pastry you can find. A local bakery often sells fresh puff pastry. If the pastry becomes too soft, place it in the fridge to firm up.
• 5

  Place the remaining sheet of pastry on top and gently press down over each ball. Use the back of a 6cm round cookie cutter to seal each pithivier, taking care not to cut through the pastry. Refrigerate for 15 minutes, to chill and firm up the pastry.

• 6

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 190°C, for 22 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 7

  Cut out each pithivier with a 9cm round cookie cutter. Working with one at a time, place on a piece of parchment and brush with some of the egg yolk. Use a knife to score and seal the edge and decoratively mark the top. Place on the parchment lined pizza pan and continue with the remaining pithiviers, refrigerating between each one.

• 8

  Once preheated, place the pithiviers in the oven and cook for 22 minutes.

• 9

  The pastry should be golden and crisp and the bases well colored. If not, cook them a little longer.

• 10

  Brush pithiviers with the remaining 1 teaspoon truffle oil and serve.