Flavour of the Month: Chicken or Turkey Pithivier
A pithivier is a round pie, made from two discs of puff pastry with a savoury or sweet filling stuffed in between, usually decorated with spiral lines and scalloped edges. This version is a simple yet delicious way of using up leftover chicken or Christmas turkey and gravy. (You can also add other leftovers such as stuffing, chopped chestnuts, carrots etc.) The recipe works just as well for individual mini pies.
Prep Time: 30 minutes
Cook Time: 35 minutes
450g ready-made puff pastry (ideally a ready-rolled sheet)
1 onion, finely chopped
225g mixed mushrooms (e.g. shiitake, oyster, chestnut), sliced
30g dried mushrooms (e.g. porcini), soaked in 60ml hot water
150ml chicken/turkey stock, or leftover gravy
60ml double cream
450g cooked chicken or turkey, chopped
2tbsp sage or thyme, finely chopped
Salt & pepper
- In a small bowl, beat the egg with ½ tsp salt to make an egg glaze. Set aside.
- In a large frying pan, melt the butter and cook the onions for a few minutes until softened but not browned.
- Add all the mushrooms and cook for a few minutes until softened. (Save the liquid from the dried mushrooms).
- Add the stock/gravy and the liquid from the dried mushrooms. Turn up the heat and boil rapidly so it thickens slightly. Add the cream and reduce again. Stir in the cooked meat and herbs. Season well with salt and pepper.
- While this is cooking, lightly grease a baking tray with butter. Roll out your puff pastry and cut out two 25cm discs (you can use a large pan lid as a guide).
- Put one circle on the baking tray. Make a mound of your meat and mushroom filling in the centre, leaving a border of about an inch (2.5cm) around the edge. Brush the border with egg glaze. Lay the second disc over the filling and press the edges together firmly to seal.
- Scallop the edges of the pie by pushing the back of a knife towards the centre, at regular intervals. Brush the pastry with egg glaze. Then decorate the top, using the tip of a small sharp knife to score spiral lines from the centre outwards. (Don’t cut right through to the filling). Chill the pithivier for 20 minutes.
- Meanwhile, preheat the oven to 220°C/200°C fan/gas 7.
- Bake for 30-35 minutes until puffed, firm and golden brown. (If the pie starts to brown too much, lay a sheet of foil loosely over the top).
- Serve with green vegetables and mash, or a side salad.
More pies to try: