Truffle Pie


This has become a bit of an obsession for me and I wanted to make a pie that took the truffle back to it’s roots when it was used as a foraged substitute for meat.


Pastry 100grms plain flour 100 grms salted butter 1 egg

Filling 3 large red potatoes mild goats cheese 1 medium truffle


The best way to make pastry is in a food processor . Use butter straight from the fridge and cut into small pieces adding it and the flour to the processor. Blitz into breadcrumbs then add the egg little by little on the slowest mode until it comes together . Stop immediately turn onto a board. Shape into ball,wrap and pop into the fridge for at least half an hour

Peel the potatoes then slice as thinly as you can. Bring pan of water to the boil and cook the potato slices for ten minutes. Drain and spread them onto a clean, dry tea towel to dry . Grate the cheese .

Now roll out the pastry .

Line a good sized pie tin with the pastry then layer the potato, cheese and truffle until the pie is full. Pop on a lid then pinch the pastry around the edges to secure . Make a hole on the top and for best results allow the uncooked pie to rest in the fridge for a good hour or longer.

Bake at 180 C or gas mark 6 for 40 minutes or until the pastry is well browned .