Mushroom Pithivier

Cook Time 2 hours

Servings makes 6 pies

Ingredients

2 x 375g pack of all butter puff pastry 

2 egg yolks mix with some water, for egg wash

Butter baby peas, to serve 

Mushroom Stew

2 tbsp olive oil

20g butter

1 leek, finely chopped

150g pancetta, chopped into lardons

650g mix of Swiss brown and Portobello mushrooms

3 sprigs thyme, leaves picked

¼ cup dry sherry 

1 tbsp Dijon mustard

200g crème fraiche or sour cream

4 tbsp panko breadcrumbs

Salt and pepper

Method

Place the mushrooms in a food processor in batches and pulse 3-4 times to roughly chop.

Heat oil and butter and add the leek and pancetta to the pan on a lower heat and cook for 8-10 minutes to sweat the leek and allow the fat to render from the pancetta. Add the mushrooms, season with salt and pepper and cook for 4-5 minutes until lightly coloured to concentrate their flavour. Add thyme, sherry and mustard followed by the cream and stir through to thicken. Cool the mixture. This can be done the day ahead.

Preheat the oven to 200°C and line a tray with baking paper.

Unroll the pastry sheets and use a rolling pin to roll out so it’s 3 mm thick. Dust pastry with flour then cut 6 x 14 cm circles using a pastry cutter. Place in the fridge until ready to use. Cut 6 x 12 cm circles and place on a tray lined with baking paper.

Sprinkle panko crumbs on each 12 cm round then spoon two tablespoons of the mushroom mixture into the centre to form a mound, leaving a 1 cm border. Brush around the border with some egg wash. Place the 14 cm round over the top. Press around the mound so there are no air bubbles. Brush with more egg wash. Chill in the fridge for 15-20 minutes.

Poke a small hole in the centre of each pithivier then score with a sharp knife. Bake for 20-30 minutes or until a deep golden colour.

Serve with buttered peas.