Truffle Pâté Pasty

Makes 4 


For the filling

  • 4 small potatoes, peeled and dice
  • 250g mushrooms, sliced
  • 100g blue cheese, crumbled
  • 1 shallot, finely diced
  • 2 cloves of garlic, diced
  • 25g butter
  • 1 tbsp Truffle Pate
  • 1 tbsp chopped tarragon
  • Sea salt and cracked black pepper

For the pastry

  • 500g plain flour
  • 250g salted butter
  • 1 tbsp Black Truffle Pate
  • Cold water

To serve

  • Black truffle Mustard
  • Black truffle Mayonnaise


  1. Make your pastry in advance by mixing diced cold butter with flour in a food processor until you reach a breadcrumb texture. Add in your Black Truffle pate and then gradually add water until you have a dough consistency. Form the shortcrust pastry into a ball, cover and leave in the fridge for 1-2 hours to rest.
  2. Sauté your shallot, garlic and mushroom with a small knob of butter until golden. Add chopped tarragon, Truffle Pate and season to taste. Mix in a bowl with potatoes and blue cheese.
  3. Roll out your pastry into 4—6 pasty rounds and then place a handful of filling into the centre of each.
  4. Fold over and crimp the pastry to seal in a rolling rope crimp. Glaze with beaten egg and bake in a preheated oven at 200˚C for 30 mins until golden brown. Serve with Truffle mustard or mayo