This is one top-tier high-tea treat you really must add to your platter. The oven bakes the pastry to rich, golden and crisp perfection surrounding a luxurious savory filling of pork, mushroom and truffle. A little delight in every bite.
1Heat a medium frying pan over high heat. Add the olive oil and shallots. Reduce the heat to medium and cook for 2 minutes, or until just soft. Add the mushrooms and cook for a further 2 minutes. Transfer to a large bowl and cool slightly.
2Remove and discard the skins from the sausages. Add the sausage meat, sage and 2 teaspoons of the truffle oil to the mushroom mixture, season with salt and pepper and mix with your hands to combine.
Tip: Cook a small amount of the filling in a frying pan to check the seasoning.
3Roll the filling into 6 even balls.
4Place 1 sheet of pastry on a tray lined with parchment paper. Brush the pastry with some of the egg yolks and dock with a fork. Place the balls on the pastry, approximate 2-inch apart.
Tip: Use the best quality puff pastry you can find. A local bakery often sells fresh puff pastry. If the pastry becomes too soft, place it in the fridge to firm up.
5Place the remaining sheet of pastry on top and gently press down over each ball. Use the back of a 2½-inch round cookie cutter to seal each pithivier, taking care not to cut through the pastry. Refrigerate for 15 minutes, to chill and firm up the pastry.
6Insert the wire rack into position 6. Set the oven to Bake, Convection, 375°F, for 22 minutes and press Start to preheat. Meanwhile, continue to the next step.
7Cut out each pithivier with a 3½-inch round cookie cutter. Working with one at a time, place on a piece of parchment and brush with some of the egg yolk. Use a knife to score and seal the edge and decoratively mark the top. Place on the parchment lined pizza pan and continue with the remaining pithiviers, refrigerating between each one.
8Once preheated, place the pithiviers in the oven and cook for 22 minutes.
9The pastry should be golden and crisp and the bases well colored. If not, cook them a little longer.
10Brush pithiviers with the remaining 1 teaspoon truffle oil and serve.