This Chicken Pithivier looks so amazing. Layer and layers of tasty chicken, hispi cabbage, mushrooms and a home made mouse!
Wild Mushroom Pithivier
A collection of pithivier recipes, from vegetarian and vegan dinner ideas to a delicious golden chicken pie. Learn how to make a pithivier with this collection of inspirational recipes.
These beauties are fiddly to make but worth the effort. Watch the video for some assembly tips.
A week ago, I had never even heard of a Pithivier. And now, I've made one!!!!!! Yay! It's a round pie like pastry. Made of puff pastry with filling in the middle. It seems to be traditionally decorated with a scalloped edge and spiraling lines on the top. Turns out its not that hard to…
This is anything but your ordinary vegetable pie. Guaranteed to wow the family every time.
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.
How to make the Traditional French Pithivier recipe with a crispy and flaky puff pastry dough and filled with a delicious almond cream.
In exactly one week my dearest younger sister will be boarding an airbus and making her way from Old Blighty down to Cape Town. It has been two and a half years since I last saw her and to say that I am excited could be the understatement of the year! The prospect of having…
This Pithivier is the perfect way of using up turkey leftovers. It would be worth roasting an entire turkey just to make this glorious pie.
Serves 4 Ingredients: A small bunch of fresh dill, finely chopped, stems discarded;400g salmon, diced into bite-sized pieces;2 pinches of sea salt flakes;250g ready-made puff pastry;1 egg, beaten1
This pie is the perfect vegetarian centrepiece with golden pastry, celeriac, creamy leek, mushroom and a beautiful blue cheese sauce.
When I started working at Payard Pâtisserie in New York City, I had already been a pastry chef in Boston for a few years. I couldn't wait to see what this French guy could teach me. On my first day, I was handed a stack of recipes—all in French—and immediately realized it would be a challenging year. I spoke and read basic French, but I was pretty hazy on much of the baking vocabulary, and there were many words I'd never even seen before. Pithivier was one of them. I didn't even know how to pronounce it. (It's pee-tee-vee-YAY .) "Watch and learn," Chef Payard told me. He sandwiched a mound of rum-scented almond cream between two large squares of homemade puff pastry and then quickly scalloped the edges of the pastry to look like a sunflower. Slash-slash-slash went his paring knife over the top pastry as he etched sun rays into the surface. The whole thing went into the oven and emerged golden brown with a glorious starburst pattern on top. It put every other pastry I had ever made previously to shame. At Flour, we give our own spin to the pithivier by omitting the rum and adding a thick layer of caramelized apple butter atop the almond cream. It's a spectacular dessert.
Loads of hearty mushrooms make this vegetarian dish extremely hearty, and the beautifully scored puff pastry finishes it all off with some decadence.
Debbie Major puts a twist on a traditional sweet pithivier with this savoury cheese version. It's filled with potatoes, stilton, leeks and mustard.
A magnificent puff pastry pie stuffed full of cheese and spuds makes a showstopping dinner. Our resident perfectionist takes you through the steps
This traditional French pie with its golden puff pastry crown is given the British treatment from Paul Hollywood with a hearty mince and onion filling.
This iteration of a 17th-century French pithivier (from the town of the same name) comprises dauphinoise encased in two discs of cheat’s rough puff. The creamy cooking liquid is reinvented as a rich roquefort sauce.
After the success of my first Daring Cooks Challenge I was eager to get cracking on the next one, so was crestfallen when I discovered it was Beef Wellington and/or Salmon en Croute as I dislike both, having eaten more than my fair share of tragic versions in the past. Upon re-reading the challenge guidelines…
