This is a delicious Pithivier made with two sheets of puff pastry. It’s a fun pie to make and no dish is needed, simply cut out circles and bake on a baking sheet. The entire filling is encased in pastry so there’s plenty of crunch. Serve with greens or a side salad.
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EQUIPMENT
- 2 x baking sheets lined with parchment paper
- 8” and 9” round cake tin or cut around a template
- Small sharp knife
- Pastry brush
- Large frying pan
- Bowl
INGREDIENTS
- 1½ tbsp olive oil
- 2-3 leeks thinly sliced, yielding approx. 275g
- 1 garlic clove, finely chopped or crushed
- 2 tsp fennel seeds
- 1 tbsp Dijon mustard
- 250g boiled/precooked potatoes
- 2 eggs
- A few sprigs of fresh thyme
- 250g Lancashire cheese, crumbled (you can use any hard cheese if you prefer)
- 2 x 375g sheets of ready-rolled puff pastry
- Sea salt flakes
- Black pepper
METHOD
- Heat the oil in a large pan over medium-low heat. Add the leeks and ½ tsp salt flakes and cook while stirring for 10-15 minutes or until very soft and lightly browning.
- Add the garlic and fennel seeds and cook for a further minute, then add the thyme. Stir and remove from heat.
- Transfer to a large bowl, then add the potato, 1 egg and cheese. Season with salt and plenty of freshly ground black pepper, mix well to combine and then chill while you prepare the pastry.
- Cut one 9” round from 1 sheet of pastry and using a small sharp knife, score curved lines into the pastry from the centre outwards in the pastry. Take care not to cut all the way through and leave an approximate 5cm border from the outside edge of the pastry. Chill in the fridge for 15 mins and preheat oven to 200°C fan.
- Cut another circle of 8” round on a lined baking tray, then place the filling in the centre of the pastry in a mound, press to neaten with clean hands, leaving a 5cm border.
- Brush around the edges with beaten egg then top with the second larger pastry round, cut-side up. Fold over the filling and press the edges to seal. Brush all over with beaten egg and sprinkle with salt flakes. Chill for 30 minutes.
- Bake for 35-40 minutes until crisp and golden.
- Remove from oven and cool slightly. Cut pithivier into wedges and serve with salad or greens.
Professional baker and author, Juliet Sear has created this delicious recipe exclusively for Rangemaster using her Elise 110cm Dual Fuel range cooker.
