These beauties are fiddly to make but worth the effort. Watch the video for some assembly tips.
25 g butter
2 banana shallots, finely chopped
1 stick celery, finely chopped
2 tsp fresh thyme leaves
60 g chestnut mushrooms, sliced
200 g cooked chicken
1 tbsp plain flour
1 tsp dijon mustard
2 tbsp vermouth or dry sherry
squeeze of lemon
70 ml chicken stock
2 tbsp creme fraiche
500 g block of puff pastry
1 egg, beaten
In a sauté pan melt the butter, add the onions and celery and cook over a low light until soft. Turn the heat up a little, add the thyme leaves and mushrooms and cook until the mushrooms turn golden.
Add the cooked chicken, flour, mustard, vermouth or sherry, squeeze of lemon and chicken stock and let it bubble for a few minutes. Reduce the heat and simmer for a few minutes, add creme fraiche and season with salt and pepper. Give everything a good stir. Tip into a bowl and leave to cool. Put in the fridge for at least an hour or until needed.
When you’re ready to cook, preheat the oven to 200c fan. Place a baking sheet in the oven to warm.
Roll out the pastry large enough to cut out 2 circles the size of a saucer and 2 circles the size of a side plate. Line a baking tray with baking parchment. Place the saucer size circles on a large piece of baking parchment or silicone sheet, divide the chicken mixture between the two circles leaving a 2 cm edge. (See video for tips).
Roughly score the edges, paint with beaten egg, place the larger circle over the chicken. Gently press the edges, then using a sharp knife, rough the edges to seal completely. Finish by scoring half moon lines into the pithivier. Brush with more egg.
Slide the baking paper loaded with the pithiviers onto the preheated baking sheet. Place in the oven and cook for 20 minutes or until the pastry is a deep golden brown.
Chicken & Mushroom Pithivier
Ingredients
- 25 g butter
- 2 banana shallots finely diced
- 1 stick celery finely diced
- 2 tsp fresh thyme leaves
- 60 g chestnut mushrooms sliced
- 200 g cooked chicken
- 1 tbsp plain flour
- 1 tsp dijon mustard
- 2 tbsp vermouth or dry sherry
- 1 tsp lemon juice
- 70 ml chicken stock
- 2 tbsp creme fraiche
- 500 g puff pastry block
- 1 egg beaten
Instructions
- In a sauté pan melt the butter, add the onions and celery and cook over a low light until soft. Turn the heat up a little, add the thyme leaves and mushrooms and cook until the mushrooms turn golden.
- Add the cooked chicken, flour, mustard, vermouth or sherry, squeeze of lemon and chicken stock and let it bubble for a few minutes. Reduce the heat and simmer for a few minutes, add creme fraiche and season with salt and pepper. Give everything a good stir. Tip into a bowl and leave to cool. Put in the fridge for at least an hour or until needed.
- When you're ready to cook, preheat the oven to 200c fan. Place a baking sheet in the oven to warm.
- Roll out the pastry large enough to cut out 2 circles the size of a saucer and 2 circles the size of a side plate. Line a baking tray with baking parchment. Place the saucer size circles on a large piece of baking parchment or silicone sheet, divide the chicken mixture between the two circles leaving a 2 cm edge. (See video for tips).
- Roughly score the edges, paint with beaten egg, place the larger circle over the chicken. Gently press the edges, then using a sharp knife, rough the edges to seal completely. Finish by scoring half moon lines into the pithivier. Brush with more egg.
- Slide the baking paper loaded with the pithiviers onto the preheated baking sheet. Place in the oven and cook for 20 minutes or until the pastry is a deep golden brown.
Video
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