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Pithivier
Put every other pastry dish to shame with this deliciously flakey pithivier made with leafy greens, shredded chicken, mashed potatoes, roasted vegetables and cranberry sauce. Make it vegetarian by swapping out the chicken for oyster mushrooms.
SERVES
8
Ingredients
Gravy
- 2 cups (500 ml) mushroom or chicken broth
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 g) all-purpose flour
- 1 sprig fresh sage or rosemary
- Kosher salt and black pepper for seasoning
Puff Pastry
- 2 sheets (one 450–500 g pkg) frozen puff pastry, defrosted in the fridge overnight
Filling
- 1 to 2 tsp olive oil
- 1/4 red onion, diced
- Kosher salt and black pepper to season
- 1 garlic clove, minced
- 2 handfuls (about 2 cups) leafy greens, such as spinach, Swiss chard, or collards, stems removed and roughly chopped
- 2 cups (about 300 g) shredded roasted oyster mushrooms or shredded chicken
- 1/4 cup (50 ml) Quick & Rich Gravy, plus more for serving, recipe follows
- 1 1/2 cups mashed potatoes or sweet potatoes
- 2 cups roasted vegetables, such as carrots, parsnips, brussels sprouts, and/or broccoli
- 1/3 cup cranberry sauce, plus more for serving, optional
- 1 egg
- 1 sprig fresh sage or rosemary
Directions
For the Gravy
- In a small saucepan, heat the broth over low heat until steaming.
- Melt the butter in a medium skillet over medium heat and sprinkle over the flour. Whisk together and cook until golden brown, about one minute, whisking occasionally. While whisking, slowly add in the warm stock.
- Add in sage or rosemary, season with salt and pepper and bring to a simmer.
- Cook until the gravy reaches your desired thickness, about five to 10 minutes.
- Before serving, remove the sage or rosemary and season with more salt and pepper to taste. Set aside for filling.
For the Puff Pastry
- Set out two large pieces of parchment paper. Roll one sheet of puff pastry into a 25cm (10-inch) square and the other into a 30cm (12-inch) square.
- Using a plate, bowl, or cake tin as a guide, cut out one 25cm (10-inch) circle and one 30cm (12-inch) circle. Discard any off-cuts and place the pastry circles in the fridge to chill.
For the Filling
- In a medium skillet, heat the oil over medium. Add in the diced onion, season with salt and pepper and cook just until lightly brown, about five minutes.
- Stir in the garlic and leafy greens and cook for one minute. Remove from the heat.
- In a small bowl, stir together the mushrooms or shredded chicken and gravy.
Back to the Pastry
- Place the smaller pastry round on a rimmed baking sheet. Spread with an even layer of mashed potatoes leaving about a one-inch border.
- Top with wilted greens mixture followed by the roasted vegetables, cranberry sauce, if using and the mushroom/chicken and gravy mixture.
- In a small bowl, beat together the egg with one tbsp of water to make an egg wash and retrieve the second slightly larger pastry circle from the fridge. Brush the egg wash around the border of the smaller pastry circle and gently lay the larger circle overtop, being sure to encase the filling underneath.
- Using the sides of your hands, press the edges together to adhere then brush the top with more egg wash, avoiding the cut sides.
- Using the back of a paring knife, flute the edge of the pie to create a scalloped effect and seal the top and bottom together. If desired, lightly score a pattern into the top of the pie with the tip of the paring knife, ensuring the knife does not cut through the pastry. Poke a vent hole in the centre of the pie and poke in the sprig of sage or rosemary so that it stands up straight.
- Return the pie to the fridge while you set your oven rack to the bottom position and preheat it to 400°F (200°C).
- When heated, take the pie from the fridge and bake immediately for 35 to 40 minutes or until a deep golden brown.
- Allow the pie to cool slightly before removing the herbs from the top and crumbling some over the pie. Serve with more gravy and cranberry sauce, if desired. Enjoy!
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