Preheat your oven to 180c
To make the filling, mix the finely chopped spinach into the pearly white cubes of Mozzarella, add the Salsa Truffina, Truffle Oil, the rest of the spinach and season well.
Remove the pastry from the fridge.
Flour your work surface, hands and rolling pin.
Roll the rested pastry out until it is about 30cm x 30cm or thereabouts. I had to do mine in two lots, as my work surface is tiny! The pastry should be very thin, maybe 1mm thick
Cut into squares 4” x 4” and place each square onto a baking tray.
Put a tablespoon of mixture in the centre of each square and fold over the pastry over to form a triangle.
Press down the edges firmly to seal and brush with unsweetened plant-based milk
This should make about 16 pastries, but I only ended up making 13 because of space limitations and also because the remaining pastry stuck to the board under the warmth of the lights. It is always the first rule of pastry making to keep things cold, cold, cold! Perhaps this is why pies are best in the wintertime?
Place in the oven for 10-15 minutes or until golden brown and puffy but firm. Leave to cool for about 5 minutes (or as long as you can bear – remember they are filled with molten Mozzarella at this point!!). Eat them and weep.