Pop one of these gourmet filled pastries in your mouth to taste a bite of heaven.
- To make the pastry, place flour, salt and parmesan in a food processor and process to combine. Add butter and process until it resembles breadcrumbs. With the motor running, gradually add 1/4 cup iced water until it comes together. (You may not need all the water.) Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 190°C, lightly grease two 12-hole mini-muffin pans.
- Roll the dough out and use a 6cm cutter to cut out 24 circles, used to line the pan. Line each pastry case with foil and blind-bake for 5 minutes. Remove foil and continue cooking for 5-6 minutes, or until light golden. Set aside to cool. (They will keep for 2-3 days in an airtight container.)
- Combine the eggs, cream and truffle oil together, then season well.
- Melt butter in a frying pan over medium heat, add the egg mixture and cook, stirring until just scrambled. Fill the pastry shells with egg, drizzle with extra oil, pepper and garnish with a shaved truffle.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set