25 g/l oz butter, plus extra for greasing
2 radicchio heads, coarsely chopped
250 g/9 oz ready-made puff pastry dough, thawed if frozen
plain flour, for dusting
80 g/3 oz quartirolo or taleggio cheese, thinly sliced
1 small white truffle, thinly sliced
1 egg yolk, lightly beaten
salt and pepper


1.Preheat the oven to 2000C/4000F/Gas Mark 6.
2.Grease a baking sheet with butter. Melt the butter in a saucepan. Add the radicchio and cook over a low heat, stirring occasionally, for a few minutes until soft.
3.Season with salt and pepper and remove from the heat.
4.Roll out the pastry on a lightly floured surface into a thin sheet and stamp out rounds with a biscuit cutter or a glass.
5.Put a little radicchio in the middle of each round and place 2 slices of cheese and 1 slice of truffle on top.
6.Brush the edges of the pastry with egg yolk and gather into bundles.
7.Brush with egg yolk, place on the prepared baking sheet and bake for about 10 minutes until golden brown

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