Vegetable Pithivier

dishbyrish

5 from 2 votes

Prep Time 1 15

Cook Time 1 10

Course dinner

Servings 12 pithiviers

1 small butternut squash equivalent to 1kg in weight (before peeling)
250 g chestnut mushrooms finely chopped
20 chestnuts
50 g walnuts
1 large leek finely sliced (trim off the darker green portion of the leek, either discard or keep aside for simmering in stocks and soups)
150 g spinach
6 cloves garlic minced
1/4 tsp ground nutmeg
3 tsp black pepper
Handful sage roughly chopped
Handful rosemary roughly chopped
2 tsp salt
3 x 375g packs of puff pastry if using a 320g pack you may need a 4th pack
3 tbsp olive oil
4 tbsp butter

First prepare the chestnuts. Preheat your oven to 170'C fan/190'C conventional. Score a cross into the chestnuts with a sharp knife and roast for 12-15 minutes. They should have burst open and be knife-tender
Allow the chestnuts to cool slightly then peel them from the shells whilst still warm (much easier to do whilst warm)
Blitz the walnuts and chestnuts in a food processor until coarsely chopped. Or chop roughly with a knife. Set aside
Prepare the butternut squash by chopping into 2 sections, the bulbous lower portion and the cylindrical upper portion. Trim the stalk off then slice in half. Scoop out the seeds and discard.
Peel the butternut squash pieces then blitz in a food processor until coarsely chopped. Set aside
Sauté the mushrooms in 1tbsp of oil in a wide frying pan on high heat until brown and caramelised. Transfer the mushrooms aside
In the same pan add all the butter and the remaining 2tbsp of oil and place on a medium heat. Once the butter has melted add the leek and sauté until softened and beginning to caramelise
Then add the garlic, rosemary, sage, nutmeg, salt and black pepper. Mix to combine
Add in the butternut squash, mushrooms, and the chestnut and walnut mixture. Cook for a further 2-3 minutes
Finally add in the spinach and continue to cook until wilted. Add more salt at this stage if required
Transfer the mix aside and refrigerate until cold

Preheat oven to 200'C fan or 220'C conventional
First prepare the egg wash by mixing together the milk, butter and cornflour. Microwave in 10s increments until just steaming. Whisk to combine and allow to cool completely
Cut out 4 smaller circles of pastry with the 9cm cutter and 4 larger circles with 11cm cutter. Try and cut these as close together as possible to minimise wastage
Place the smaller pieces on the tray you intend to bake the pithiviers on. Line your baking tray with grease proof paper if you're worried about it sticking/easier clean up
Place a heaped ice cream scoop of filling into the centre of the smaller pastry circle (roughly 4-5tbsp). Gently shape the filling into a dome
Lightly wet the edge of the pastry with cold water using your finger or a brush
Place the larger sheet on top and seal the edges together
Use the smaller round cutter once more to trim around the pithivier for a clean shape
Using the nozzle of a piping bag, push it into the centre of the pastry and rotate to cut a small circular vent at the top. Alternatively cut a cross using a sharp knife
Lightly score the sides of the pastry with a sharp knife in a spiral pattern (do not cut all the way through)
Brush with the 'eggwash' and bake for around 35 minutes or until golden, flaky and risen. You may need to add an additional 5 minutes if not fully golden all over

Keyword christmas, christmas dinner, pithivier, puff pastry, roast, vegetable pithivier